Elote-style nachos with charred corn, three cheeses, cilantro, lime and a smoky chipotle crema, ideal for parties.
# Components:
→ Vegetables & Base
01 - 4 cups tortilla chips
02 - 2 cups corn kernels (fresh, frozen, or canned)
03 - 1/2 cup red onion, finely diced
04 - 1 jalapeño, finely chopped (optional for heat)
05 - 1/4 cup fresh cilantro, chopped
06 - 2 green onions, sliced
→ Dairy & Cheeses
07 - 1 cup shredded Monterey Jack cheese
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup cotija cheese, crumbled
→ Chipotle Crema
10 - 1/2 cup sour cream
11 - 2 tablespoons mayonnaise
12 - 1–2 tablespoons chipotle in adobo sauce (minced, to taste)
13 - 1 teaspoon lime juice
14 - 1/4 teaspoon garlic powder
15 - Salt, to taste
→ Finishing Touches
16 - 1 lime, cut into wedges
17 - Chili powder or smoked paprika, for garnish
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a skillet over medium-high heat, sauté the corn kernels until lightly charred, about 5 minutes. Remove from heat and set aside.
03 - On the prepared baking sheet, arrange the tortilla chips in an even layer.
04 - Evenly sprinkle the sautéed corn, red onion, jalapeño, Monterey Jack, and cheddar cheese over the chips.
05 - Bake in the oven for 8–10 minutes, or until the cheese is melted and bubbling.
06 - Meanwhile, whisk together all chipotle crema ingredients in a small bowl until smooth. Adjust chipotle and salt to taste.
07 - Remove the nachos from the oven. Top with cotija cheese, cilantro, and green onions.
08 - Drizzle generously with chipotle crema.
09 - Sprinkle with chili powder or smoked paprika and serve with lime wedges.
