Mexican “elote” street pan nachos with 2 cheeses
Elote is Mexican street corn served on the cob with a smear of a spicy mayonnaise sauce. So this recipe is a riff on the classic.
Enough fresh corn, cut from cobs, or frozen corn to make a good 3 cups kernels
Salt and black or cayenne pepper to taste
1 jalapeno or serrano pepper, seeded and minced
Fresh lime juice to taste plus extra wedges for garnish
1/2 cup sour cream
1/4 cup mayonnaise
1 bag, 8-9 oz or so, corn tortilla chips
12 oz. Mexican cheese blend, shredded (3 cups)
Cotija to taste
Cilantro to taste, chopped coarsely
Preheat oven to 375.
Film a large skillet with corn or olive oil, enough to coat the bottom nicely. Turn heat to high.
Add corn and give it a couple good stirs.
Season with salt and pepper. Corn cooks pretty quick, a few minutes, and may get a bit charred. That’s OK.
Put corn in large bowl, then stir in minced pepper and lime juice to taste.
In another bowl, whisk sour cream, mayonnaise and more lime juice, to taste, then season with salt and pepper.
Spray a sheet pan (you can also use a large oven proof skillet) and make layers of chips and Mexican cheese. Bake until cheese melts, 5 minutes or so.
Immediately spoon corn on top, then sour cream mixture and cotija.
A shower of cilantro finishes it up.
Serve with lime wedges.
Swap it out
• Monterrey Jack for the Mexican blend.
• Queso Fresco for the cotija. Queso is softer, moister and more mild in flavor than cotija, which is saltier and more firm in texture.