Categories: Mexican
Ingredients
- 5 ears of corn, kernels shaved off, roasted
- 2 serrano peppers, minced
- 1/4 cup mayo
- 1 1/2 tsp chili powder
- 3/4 tsp smoked paprika
- Juice of 1 lime
- Zest of 1 lime
- Kosher salt and black pepper, to taste
- 1 package of tortilla chips
- 8 oz. shredded Monterey Jack cheese
- 1 cup crumbled goat cheese
- 1/4 cup Mexican crema
- 1/4 cup chopped fresh cilantro leaves
- Canola oil
Directions
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Preheat oven to 375. In a large skillet over high heat, heat 1 tbsp. oil. Add corn kernels and season with salt and pepper. Cook, tossing until just cooked through, about 2 minutes. Transfer corn to a large bowl.
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In a large bowl, combine corn, 1 serrano, mayo, chili powder, paprika, lime juice and lime zest; season with salt and pepper, to taste.
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Place tortilla chips in a single layer onto a lightly oiled baking sheet. Top with half the cheeses and corn mixture. Sprinkle with remaining cheeses.
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Place into oven and bake until heated through and the cheeses have melted, about 10-13 minutes.
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Serve immediately, drizzled with Mexican crema and garnished cilantro, serrano and additional paprika.