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Brueck's Mexican Street Corn Nachos

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Everyone's favorite Mexican elote is made into the BEST nachos! Loaded with roasted corn, lime, chili powder and Mexican crema!

Yield: 6 servings 
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes 

Ingredients
  • 3 cups corn kernels, frozen, canned or roasted
  • 1 jalapeno, seeded and minced
  • ¼ cup mayonnaise
  • 1 ½ teaspoons chili powder
  • ¾ teaspoon smoked paprika
  • 1 lime, juiced
  • 2 teaspoons lime zest
  • Kosher salt and freshly ground black pepper, to taste
  • 1 11-ounce package tortilla chips
  • 2 cups shredded Pepper Jack cheese
  • 1 cup crumbled cotija cheese
  • ¼ cup Mexican crema*
  • ¼ cup chopped fresh cilantro leaves

Instructions
  1. Preheat oven to 400 degrees F. 
  2. Lightly oil a baking sheet or coat with nonstick spray.
  3. In a large bowl, combine corn, jalapeno, mayonnaise, chili powder, paprika, lime juice and lime zest; season with salt and pepper, to taste.
  4. Place tortilla chips in a single layer onto the prepared baking sheet. 
  5. Top with half the cheeses and corn mixture. Sprinkle with remaining cheeses.
  6. Place into oven and bake until heated through and the cheeses have melted, about 10-13 minutes.
  7. Serve immediately, drizzled with Mexican crema and garnished with cilantro and additional smoked paprika, if desired.

Notes
*Sour cream can be substituted.

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