Street Corn Nachos
By: McCormick Kitchens
Made With:
These Street Corn Nachos are cheesy, full of flavor, and sure to be filling anytime you need an appetizer. ! Recipe and Photo Credit: Davon Moseley @royaleeats
These Street Corn Nachos are cheesy, full of flavor, and sure to be filling anytime you need an appetizer. ! Recipe and Photo Credit: Davon Moseley @royaleeats
Key products
Instructions
- For the Meat: Heat 2 tablespoons of oil in large skillet on medium-low heat. Add diced onions with a pinch of salt. Cook onions for about 2 minutes. Increase heat to medium-high and add ground beef. Break meat into crumbles and cook about 8 to 10 minutes or until cooked through. Drain grease from skillet.
- Combine water and Original Taco Seasoning Mix in a bowl; whisk together until well combined. Add to skillet with cooked meat. Bring to boil, then reduce heat and simmer 5 minutes while occasionally stirring. Remove from heat.
- For The Corn: Melt butter in a separate skillet on medium heat. Add corn and season with salt, black pepper, garlic powder and onion powder. Cook and stir corn about 2 to 3 minutes, until slightly browned. Remove from skillet and set aside.
- For the Sauce: Combine sour cream, mayonnaise, juice of 1 lime, and a pinch of salt to taste in a small bowl. Set aside.
- To Assemble Nachos: Preheat oven to 375°F. Layer tortilla chips and shredded cheese in large baking dish or cast-iron skillet. Bake about 5 minutes or just until cheese is melted. Spoon meat and corn over top of chips. Drizzle with sauce and sprinkle with Cotija cheese, cilantro and a pinch of chili powder, if desired. Serve and enjoy.
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