SEATTLE —

Elote Nachos

• 2 tablespoons butter
• 2x 15.2 ounce (432g) cans of corn, drained (2 cups frozen or fresh also works)
• 1 jalapeño, finely diced, optionally remove seeds for less spice
• ¼ small white onion, diced
• 2 garlic cloves, grated
• 1 tablespoon Tajín or chile-lime seasoning, plus more for garnish
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• Juice of 2 limes, divided
• 1 bag sturdy tortilla chips, or homemade tortilla chips
• 2 cups shredded Oaxaca cheese, or any melting cheese such as mozzarella or pepper jack
• ½ cup cotija cheese, crumbled
• ¼ cup mayonnaise
• ¼ cup Mexican crema or sour cream
• Chopped cilantro, for garnish

Serves: 4-6

Prep time: Five minutes

Cook time: 30 minutes

Total time: 35 minutes

1. To a large skillet over medium-high heat, add the butter
2. Once the butter is melted, add the jalapeño, onion, and garlic. Cook for 1-2 minutes.
3. Add the corn and cook for 3-4 more minutes.
4. Add the chile-lime seasoning, salt, and pepper. Cook for four more minutes.
5. Turn off the heat and stir in the juice of one lime.
6. Preheat the oven to 350°F (180°C).
7. To assemble the nachos, get a half-sheet tray and arrange a single layer of tortilla chips on the bottom.
8. Sprinkle half of the cheese over the first layer of the tortilla chips.
9. Spoon half of the corn mixture on top of the cheese and finish it with half of the crumbled cotija cheese.
10. Repeat a second layer of the chips, the remaining cheese, and the remaining corn.
11. Place the tray of nachos in the oven and bake for 6-8 minutes or just until all the cheese has melted.
12. To serve the nachos, finish them with a drizzle of mayo and Mexican crema. Sprinkle over the remaining cotija cheese and squeeze over the juice of the second lime.
13. Top it off with freshly chopped cilantro for garnish and enjoy.

Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.