Street Corn and Green Chile Nachos
Ingredients:
2 Tbsp. butter
4 cups corn kernels
1/2 cup Santa Fe Ole Hatch Green Chile
1/2 lb. chorizo sausage, crumbled
2 Tbsp. mayo
1 Tbsp. cornstarch
1 cup heavy cream
8 oz. Monterey Jack cheese, shredded
1 large bag of tortilla chips
1/4 cup cotija cheese, crumbled
2 Tbsp. crema or sour cream
1 Tbsp. cilantro, chopped
1 lime, cut into wedges
Directions:
Melt butter in a heavy bottomed pan over medium high heat.
Add corn and cook 5-7 minutes, stirring infrequently, allowing corn to char
Add green chile and stir to combine, cook another 2 minutes
Remove from heat and mix in mayo.
In a saucepan, mix cornstarch and heavy cream.
Bring just to a simmer, reduce heat and mix in cheese until melted
Add chorizo to a pan over medium heat and cook until browned, crumbling with a spoon
Place the chips on a serving dish. Top with cheese, corn, chorizo, cotija, crema and cilantro
Squeeze with lime wedges and serve
Click here for Santa Fe Ole Hatch Green Chile
2 Tbsp. butter
4 cups corn kernels
1/2 cup Santa Fe Ole Hatch Green Chile
1/2 lb. chorizo sausage, crumbled
2 Tbsp. mayo
1 Tbsp. cornstarch
1 cup heavy cream
8 oz. Monterey Jack cheese, shredded
1 large bag of tortilla chips
1/4 cup cotija cheese, crumbled
2 Tbsp. crema or sour cream
1 Tbsp. cilantro, chopped
1 lime, cut into wedges
Directions:
Melt butter in a heavy bottomed pan over medium high heat.
Add corn and cook 5-7 minutes, stirring infrequently, allowing corn to char
Add green chile and stir to combine, cook another 2 minutes
Remove from heat and mix in mayo.
In a saucepan, mix cornstarch and heavy cream.
Bring just to a simmer, reduce heat and mix in cheese until melted
Add chorizo to a pan over medium heat and cook until browned, crumbling with a spoon
Place the chips on a serving dish. Top with cheese, corn, chorizo, cotija, crema and cilantro
Squeeze with lime wedges and serve
Click here for Santa Fe Ole Hatch Green Chile
