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Cheesy Elote Nachos
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Test Kitchen Approved Recipe

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


YIELD
8 servings

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. tortila 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

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DIRECTIONS

For cheese sauce: 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.

To assemble: 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.



THANKS TO
Miranda Barnett, Savory Spice Test Kitchen

NUTRITION
Gluten-Free
Vegetarian



ITEMS IN THIS RECIPE

3.75oz Canister  
$9.95

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