Mexican Street Corn Nachos

Ingredients

• 3 cups corn kernels, frozen, canned or roasted
• 1 jalapeno, seeded and minced
• 1/4 cup mayonnaise
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon smoked paprika
• Juice of 1 lime
• Zest of 1 lime
• Kosher salt and freshly ground black pepper, to taste
• 1 (11-ounce) package tortilla chips
• 1 (8-ounce) package shredded Pepper Jack cheese
• 1 cup crumbled cotija cheese
• 1/4 cup Mexican crema*
• 1/4 cup chopped fresh cilantro leaves

Directions

• 1.

  Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

• 2.

  In a large bowl, combine corn, jalapeno, mayonnaise, chili powder, paprika, lime juice and lime zest; season with salt and pepper, to taste.

• 3.

  Place tortilla chips in a single layer onto the prepared baking sheet. Top with half the cheeses and corn mixture. Sprinkle with remaining cheeses.

• 4.

  Place into oven and bake until heated through and the cheeses have melted, about 10-13 minutes.

• 5.

  Serve immediately, drizzled with Mexican crema and garnished with cilantro and additional smoked paprika, if desired.