Mexican Street Corn Nachos

I know in LA over by Gramma’s house even the ice cream trucks will sell elotes. It’s corn that is boiled, covered in mayonnaise, cotija cheese, and sprinkled with chili powder and a squeeze of lime juice. It’s usually served on sticks which makes it perfect to snack on while walking around.

You can also have it with the corn kernels cut off the cob and all the ingredients mixed together, similar to this Sriracha Mexican Street Corn Dip.
Now what does this all have to do with these nachos?? These nachos are loaded up with Mexican street corn!! Plus a creamy, spicy queso blanco. And let me tell you..these are so good!

The queso blanco is super easy to make. It’s made with white Velveeta, and before you get anxious about using Velveeta and start wondering if there’s another cheese you could use. The answer is no. Not really. The Velveeta melts to perfection. The only other cheese that you could try to use is a white American cheese. But it’s a bit more temperamental when it comes to melting. So my recommendation is to just go for it with the Velveeta. If you’re opposed then you can definitely make these without the queso blanco and just load up the chips with the Mexican street corn.

Ingredients

• 5 ears Corn
• 3 cups Water, For boiling
• 1/4 cup Mayonnaise
• 1/4 cup Cotija Cheese, Crumbled
• 1/8 cup Chopped Cilantro
• 1/8 teaspoon Chili Powder
• 1 slice Lime
• For the Queso Blanco:
• 1 pound Velveeta Queso Blanco, Cubed
• 1/2 cup Milk
• 4 ounces Diced Green Chiles
• 2 teaspoons Cumin
• 1 teaspoon Garlic Powder
• 1/4 teaspoon Cayenne Pepper
• 1 teaspoon Onion Powder

For the Nachos:

• Tortilla Chips
• Cotija Cheese

direction ;

1. Remove the husks and silk from the corn cobs. Set aside.
2. Bring a large pot of water to a rolling boil, using enough water that the corn will be submerged. Add the corn using tongs; be careful not to splash! Place the lid on the pot and bring the water back to a boil; you will hear it bubbling. Allow the corn to boil in the water for about 5 minutes, then remove from the heat and allow the corn to remain covered in the water for another 10 minutes.
3. .....................................

for full instruction please see : houseofyumm.com

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