Mexican Street Corn Nachos with Tangy Avocado Lime Crema

Introduction:

Experience the vibrant and bold flavors of Mexico with these delicious Mexican Street Corn Nachos. This recipe combines the classic street food favorite, elote (Mexican grilled corn), with crispy tortilla chips, melted cheese, and a tangy avocado lime crema. These loaded nachos are perfect for sharing with friends and family or as a tasty snack during game night. Get ready to enjoy the irresistible combination of flavors in every bite!

Recipe

Ingredients:

For the Tangy Avocado Lime Crema:

• 1 ripe avocado
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 clove garlic, minced
• 1 tablespoon chopped fresh cilantro
• Salt and black pepper to taste

For the Mexican Street Corn:

• 4 ears of corn, husked
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/4 cup grated Cotija cheese (or feta cheese)
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1 tablespoon chopped fresh cilantro
• Lime wedges, for serving

For the Nachos:

• Tortilla chips
• Shredded Monterey Jack or Cheddar cheese
• Diced tomatoes
• Chopped fresh cilantro
• Sliced jalapeños (optional)
• Additional Cotija cheese for topping (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a blender or food processor, combine the avocado, sour cream, lime juice, minced garlic, chopped cilantro, salt, and black pepper. Blend until smooth and creamy. Transfer the avocado lime crema to a bowl and set aside.
3. Grill the corn over medium-high heat until slightly charred, turning occasionally for about 8-10 minutes. Remove from the grill and let it cool slightly.
4. In a small bowl, combine the mayonnaise, sour cream, grated Cotija cheese, chili powder, smoked paprika, garlic powder, and chopped cilantro to make the Mexican street corn topping. Mix well.
5. Once the grilled corn has cooled, carefully slice off the kernels from the cob.
6. Preheat your oven to 375°F (190°C). Arrange a layer of tortilla chips on a baking sheet. Sprinkle a generous amount of shredded cheese over the chips.
7. Spread the grilled corn kernels evenly over the chips and cheese. Drizzle the Mexican street corn topping over the corn.
8. Bake the nachos in the preheated oven for about 8-10 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and garnish with diced tomatoes, chopped cilantro, sliced jalapeños (if desired), and additional Cotija cheese.
10. Serve the Mexican Street Corn Nachos warm, with a generous drizzle of the tangy avocado lime crema and lime wedges on the side.

Enjoy these delicious Mexican Street Corn Nachos with Tangy Avocado Lime Crema as a crowd-pleasing appetizer or a flavorful snack. The combination of grilled corn, melted cheese, and tangy crema creates a symphony of flavors that will transport you to the streets of Mexico. Dig in and enjoy the fiesta of taste!