Mexican Street Corn Nachos Taste Even Better Than They Look


2 tbsp. extra-virgin olive oil
3 c. frozen corn
Kosher salt
Freshly ground black pepper
1 jalapeño, seeded and minced
2 tbsp. lime juice, divided, plus wedges for serving
1/4 c. sour cream
2 tbsp. mayonnaise
1 (9-oz.) package corn tortilla chips
2 1/2 c. shredded Monterey Jack
2 tbsp. crumbled cotija
2 tbsp. freshly chopped cilantro


Preheat oven to 375°. In a large ovenproof skillet over high heat, heat oil. Add corn and season with salt and pepper. Cook, tossing until just cooked through, about 2 minutes. Transfer corn to a large bowl and wipe the skillet.

Stir in jalapeño and 1 tablespoon lime juice to the corn. In a small bowl, stir together sour cream, mayonnaise, and remaining tablespoon lime juice. Season with salt.

Layer tortilla chips and Monterey Jack in skillet. Bake until cheese is melty, about 5 minutes.

Top broiled tortilla chips with corn mixture. Garnish with mayonnaise mixture, cotija, and cilantro.

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