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
- Grill your corn and then remove kernels from the cob.
- 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.
- 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.
- 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.
- 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!