nachos
Photo by Ginna Shernoville on Unsplash

2 popular Mexican Street Nacho foods- Mexican Street Corn and Chorizo- form a nacho recipe that will be big hit this fall for tailgating or “Homegating” parties.

  • 4 tablespoons butter
  • 4 cups corn on the cob, grilled
  • 3 tablespoons mayonnaise
  • 1 tablespoon cornstarch
  • 1 cup heavy/whipping cream, half and half or milk
  • 8 ounces Monterey Jack cheese shredded…Oaxacha shredded if you can find it
  • 1 (14 ounce) bag tortilla chips
  • 1/4 cup shredded cheddar
  • 2 tablespoons sour cream
  • 3 tablespoons cilantro, chopped
  • cayenne to taste or just keep a bottle of hot sauce close by
  • 1 lime, cut into wedges

Directions

  1. Grill your corn and then remove kernels from the cob.
  2. Cook chorizo. Now if you are doing the more traditional Mexican chorizo, you will need to remove from casing and cook in a skillet and drain off the grease when done. If you use Spanish chorizo, it is a bit more coarse and can go on the grill with the corn and then dice.
  3. Melt the butter in a heavy-bottomed pan over medium-high heat, add the corn mix it up and let it start to char a bit before removing from heat and mixing in the mayo.
  4. Mix the cornstarch into the cream, bring just to a simmer, reduce the heat and mix in the Oaxaca or Jack cheese until it melts.
  5. Place the nachos on a serving dish, add chorizo, pour on the cheese, top with the corn,  sour cream, top with shredded cheese, cilantro and cayenne, or hot sauce,  and hit everything with a few squirts of lime juice!

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