Name: Cheesy Elote Nachos
Prep time: 15 minutes
Cook time: 5 minutes
Yield: 8 servings
Ingredients: For cheese sauce:; 1 cup heavy cream; 8 oz. cream cheese; 1 cup Monterey Jack cheese; To assemble:; 6 Tbsp. sour cream; 3 Tbsp. water; 4 ears corn, grilled and cut from cob; 6 Tbsp. mayonnaise; 6 oz. tortilla chips (about half a bag); 1/2 cup cotija, crumbled; 1/2 cup cilantro, chopped; Lime wedges, to garnish

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Cheesy Elote Nachos

Recipe by Miranda Barnett, Savory Spice Test Kitchen

Make these to share or, honestly, keep them to yourself. They're that good.

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Serves 8 servings

Prep Time 15 minutes

Cooking Time 5 minutes

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Ingredients

For cheese sauce: 1 cup heavy cream 8 oz. cream cheese 1 cup Monterey Jack cheese

2 tsp. Mayan Sea Salt

2 tsp. Mexican Street Corn Seasoning

To assemble: 6 Tbsp. sour cream 3 Tbsp. water 4 ears corn, grilled and cut from cob 6 Tbsp. mayonnaise 6 oz. tortilla chips (about half a bag) 1/2 cup cotija, crumbled

2 tsp. Mexican Street Corn Seasoning

1/2 cup cilantro, chopped Lime wedges, to garnish

Directions

Step 1 Make cheese sauce

Step 2 In a small pot, bring heavy cream to a boil, then reduce to a simmer. Add cream cheese, Monterey Jack cheese, Mayan Sea Salt, and Mexican Street Corn Seasoning. Whisk until well combined. Let mixture simmer until slightly thickened, about 5 to 7 min., then remove from heat.

Step 3 Assemble nachos

Step 4 In a small bowl, whisk together sour cream and water to a pourable consistency. In a separate small bowl, combine corn and mayonaise. On a serving platter, spread a layer of tortilla chips. Top with cheese sauce, corn mixture, cotija, Mexican Street Corn Seasoning, sour cream mixture, and cilantro. Garnish with lime wedges.