Friday, February 11, 2011

Mexican Corn Nachos

Yesterday was the 2nd Thursday in the month, so you know what that means......  Nacho Night!

Last month I wrote about how Jimi and I decided that once a month should be a night of nachos and how dh chose the date.  So this time I had Jimi pick a random number and that would be the nachos we ate.  How adventurous with things like Duck Confit Nachos on the list (I so would've had him choose another number with that one)!

The nachos were fabulous!  I was a little nervous about eating corn on chips, but hey, the chips are made from corn, so the flavors blended well.  It had just a little kick of spice, so I wouldn't feed them to the littlest ones.  Jimi vouched for the older kids and said it was a winner.  If you can't find queso fresco, you can use feta or even mozzarella.

I got this recipe from my Food Network magazine.


Mexican Corn Nachos

Preheat oven to 475.

Spread 8 cups of torilla chips on a rimmed baking sheet or in a shallow dish.

Cook 4 cups corn with 1 teaspoon each cumin and cayenne in a skillet for 7 minutes.  Stir in 1/2 cup mayonnaise and some lime juice (I used 1/2 large lime, use whole lime if it's small).  Top the chips with 3 cups  queso fresco and the corn.  Bake for 7 minutes, then top with sour cream, chopped avocado and cilantro.

1 comment:

  1. Hi there Melissa!

    My name is Steve Walters and I recently started blogging at, which is currently being updated with recipes, but in the next few months will be my vehicle for covering the food and restaurant scene in Bangkok Thailand.

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