Ingredients
2 tbsp. extra-virgin olive oil
3 c. fresh or frozen corn kernels
Kosher salt
Freshly ground black pepper
1 jalapeño, seeded and minced
2 tbsp. fresh lime juice, divided, plus wedges for serving
1/4 c. sour cream
2 tbsp. mayonnaise
1 (9-oz.) package corn tortilla chips
2 1/2 c. shredded Monterey Jack
2 tbsp. crumbled Cotija
2 tbsp. chopped fresh cilantro
Preparation
Step 1Preheat oven to 375°. In a large ovenproof skillet over high heat, heat oil. Add corn; season with salt and pepper. Cook, tossing, until just cooked through, about 2 minutes. Transfer corn to a large bowl. Wipe out skillet (if using for nachos). Step 2Add jalapeño and 1 tablespoon lime juice to corn and stir to combine. In a small bowl, stir sour cream, mayonnaise, and remaining 1 tablespoon lime juice; season with salt.Step 3Layer chips and Monterey Jack in skillet or on a a large sheet pan. Bake until cheese is melty, about 5 minutes. Step 4Top chips with corn mixture, mayonnaise mixture, Cotija, and cilantro.
If it’s summertime, we definitely recommend using leftover grilled corn, or at least seeking out fresh cobs here. If not, though, the quick spin in a pan and some added lime juice and jalapeño will liven up even the most freezer burnt of kernels. Though we like making these in a skillet most of the time (less dishes!), we know sometimes the stovetop space is precious (for making game-day cheesy dips or frying chicken wings, perhaps?), so we’ve included sheet pan instructions too. Enjoy these alone as an appetizer or snack, or turn them into a full meal by adding some grilled chicken, grilled steak, or guacamole. We did skip the traditional chili powder here to keep these family-friendly, but feel free to add it or a dash of paprika to the mayo mixture. Don’t have sour cream? Just use 1/4 cup + 2 tablespoons of mayo instead. Can’t find cotija? It won’t be exactly the same, but feta or ricotta salata will work too. Made this? Let us know how it went in the comments below. Editor’s Note: This recipe was updated on July 18, 2022.
