# Ingredient list:
→ Vegetables & Base
01 - 4 cups tortilla chips
02 - 2 cups corn kernels (fresh, frozen, or canned)
03 - 1/2 cup red onion, finely diced
04 - 1 jalapeño, finely chopped (optional)
05 - 1/4 cup fresh cilantro, chopped
06 - 2 green onions, sliced
→ Dairy & Cheeses
07 - 1 cup shredded Monterey Jack cheese
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup cotija cheese, crumbled
→ Chipotle Crema
10 - 1/2 cup sour cream
11 - 2 tablespoons mayonnaise
12 - 1-2 tablespoons minced chipotle in adobo (to taste)
13 - 1 teaspoon fresh lime juice
14 - 1/4 teaspoon garlic powder
15 - Salt, to taste
→ Finishing Touches
16 - 1 lime, cut into wedges
17 - Chili powder or smoked paprika, for garnish
# How-to:
01 - Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper and set aside.
02 - Heat a skillet over medium-high heat. Add the corn and sauté, stirring occasionally, until kernels are lightly charred, about 5 minutes. Remove from heat.
03 - Spread the tortilla chips in an even single layer on the prepared baking sheet to ensure uniform topping coverage.
04 - Evenly distribute the charred corn, diced red onion, chopped jalapeño, shredded Monterey Jack and shredded cheddar over the chips.
05 - Bake until the cheeses are melted and bubbling, 8 to 10 minutes. Monitor closely to avoid over-browning.
06 - While the chips bake, whisk together sour cream, mayonnaise, minced chipotle, lime juice, garlic powder and a pinch of salt until smooth; taste and adjust heat and seasoning.
07 - Remove the tray from the oven and immediately sprinkle with crumbled cotija, chopped cilantro and sliced green onions so the toppings retain texture.
08 - Drizzle the chipotle crema over the hot nachos, dust with chili powder or smoked paprika and serve with lime wedges.
