Esquites Nachos

your favorite tortillas chips, purchased

2-3 cups grated jack cheese

4 ears of corn, kernels cut off the cobb

1 tablespoon butter

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon Tajin

Kosher salt and black pepper, to taste

For topping:

¼ cup sour cream

2 tablespoon mayonnaise

water, as needed to thin the cream

pickled jalapenos

crumbled cotija cheese

¼ bunch cilantro leaves and tender stems, chopped

Line a baking sheet with aluminum foil and spray lightly with nonstick cooking spray for easy cleanup. Preheat your oven to 375 degrees F. Arrange a layer of chips on your baking sheet. Top the nachos with as much jack cheese as desired and place in the oven until the cheese is melted.

While the nachos bake, sauté the corn. Heat the butter or oil in a sauté pan and cook the corn for 2-3 minutes until tender crisp. Season the corn with the smoked paprika and Tajin while cooking. Season to taste with salt and pepper. Once the cheese has melted over the chips, remove from the oven. Top with as much sauteed corn as desired. Stir together the sour cream and mayonnaise, add enough water to thin the mixture to a drizzling consistency. Drizzle over the nachos. Top with cotija cheese, pickled jalapenos and cilantro.

Esquites Nachos

About The Author

Michelle Bernstein