Crispy tortilla chips topped with charred corn, jalapeño, melted cheeses, cotija and smoky chipotle crema.
# What You Need:
→ 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)
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 minced chipotle in adobo (to taste)
13 - 1 teaspoon fresh 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
# How To Make:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Heat a skillet over medium-high and sauté the corn kernels without oil until lightly charred, about 4–5 minutes; remove from heat and set aside.
03 - Spread tortilla chips in an even layer across the prepared baking sheet to ensure even melting.
04 - Distribute the charred corn, diced red onion, chopped jalapeño, Monterey Jack, and cheddar evenly over the chips.
05 - Bake for 8–10 minutes, or until cheeses have melted and begin to bubble; monitor to avoid browning.
06 - While the nachos bake, whisk together sour cream, mayonnaise, minced chipotle, lime juice, garlic powder, and salt until smooth; adjust chipotle for desired heat.
07 - Remove the baking sheet from the oven and immediately sprinkle crumbled cotija, chopped cilantro, and sliced green onions over the hot chips.
08 - Drizzle the chipotle crema over the nachos, then dust with chili powder or smoked paprika to taste.
09 - Serve at once with lime wedges on the side for squeezing over individual portions.
