Mexican Street Corn Nachos

 

INGREDIENTS:

  • 1 large bag of tortilla chips
  • 3 ears of corn
  • 1/4 cup Cotija Cheese, Crumbled
  • 1 container of Gordo’s Original Cheese Dip
  • 1/8 cup Chopped Cilantro
  • 1/8 teaspoon Chili Powder
  • 1 slice Lime

HOW TO PREPARE:

Remove the husks and silk from the corncobs. In a large pot, bring water to a boil. Add the corn to the boiling water (be careful as it may splash!) Boil corn for roughly 5 minutes then remove from heat, allowing corn to sit in hot water for another 10 minutes. Remove the corn from the water. Allow the corn to cool for a few minutes before beginning to carve. Once cool enough to handle, stand corn up and slice the kernels off the cob using a sharp knife. Layer chips, Gordo’s Cheese Dip, corn, and cojita cheese. Top with cilantro, chili powder, and fresh lime juice.

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