Sunday, February 4, 2018

Mexican Street Corn Nachos

So now that we've all come to terms that unfortunately we need to watch the Patriots in the Super Bowl yet again, it's time to start finalizing those party menus.

What I love about these nachos is that they're super easy but have tons of flavor from the browned corn, spicy pepper jack cheese, creamy feta, and a hit of lime at the end. Nothing bugs me more than a dish that looks deceptively easy. A few weekend mornings go I was watching Valerie Bertinelli's show on Food Network. On the menu was a chicken breast stuffed with spinach, Parmesan cheese, and roasted red peppers. "Wow, so easy! Perfect for a weeknight dinner," I incorrectly thought to myself.

On a Wednesday night I decided it was perfect to try this "easy" Food Network dinner.
Butterfly the chicken. Ok, easy peasy.
Pound chicken thin. No biggie, that's what that empty wine bottle is good for.
Stuff with cooked spinach, diced roasted red peppers, Panko, and Parmesan. Hold on. I have to cook the spinach and dice the roasted red peppers. Gimme a few minutes.
Take stuffed chicken and roll and tie with twine to secure. You know how hard it is to roll stuffed chicken and keep all the goodness inside and get it tied just so? Well it's not hard but it's not exactly like tying your shoes.
Pan sear all the chicken rolls before baking. Now we're getting into two cooking methods? Come on I'd thought I'd be eating by now.
To make the sauce....Wait, there's a sauce?! How did I miss this part on TV? I don't even have the ingredients for this!!!!

So in the end we ate a sauceless chicken that was so-so and not worth the time.

But you won't be saying that with these nachos.

Every time I make these there isn't a morsel left on the plate. Every last piece of corn and feta crumble makes it onto a chip. I promise you these will be your new party menu staple!


-1-2 tablespoons butter
-1 can corn
-1 tablespoon mayonnaise
-1/2 tablespoon cornstarch
-1 cup light cream or half and half 
- 3/4 cup Monterey Jack cheese, shredded
-1 bag tortilla chips
-1/3 cup cotija or feta, crumbled (I used feta since I coulnd't find cotija, you can add as much as you like)
-cayenne to taste
-1 lime, cut into wedges

1. In a sauce pan over medium-high heat, add the butter, corn, and a dash of cayenne. Saute until the corn has browned.

2. Pour cooked corn into a bowl and add the mayo, stir to combine.

3. In the sauce pan over medium heat, add the cream, shredded cheese and corn starch. Heat until simmering and the cheese is melted and the sauce has thickened.

4. To assemble, place chips on a large platter. Pour cheese sauce, then the corn, then the crumbled feta or cotija. Squeeze 2 lime wedges over top. Enjoy!

Source: Closet Cooking

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