Nachos are always a great, easy option for a crowd, snack or finger food appetizer. You can be super creative and your options for toppings are endless! You can even turn a platter of nachos into a full meal depending on the ingredients you decide to load on. I am a huge fan of Mexican street corn, or also known as elotes. If you know how delicious that is, then you already know how delicious these nachos will be! These street corn nachos make a great vegetarian nacho option. If you are looking to make these vegan, just swap the mayo and cheese for their vegan alternatives.

Ingredients:

• 1 bag tortilla chips (you may not need the entire bag)

• 2 cups white cheddar or monterey jack cheese, shredded

• 1 can (or frozen) corn

• ½ cup or so of mayo (plain Greek yogurt for a healthy alternative)

• 1 lime, juice (also use lime zest if you don’t have chili lime seasoning)

• Chili lime seasoning (or chili powder) or Everything But the Elotes Seasoning from Trader Joe’s

• Fresh cilantro, chopped

• *optional extra cheese garnish- cotija cheese crumbles 

Instructions:

1. Preheat the oven to 400.

2. Use a cast iron skillet, or line a baking sheet with a layer of half the chips, half of the corn and half of the cheese. Then complete a second layer: chips, corn, cheese.

3. Bake for 5-8 minutes, or until all the cheese is melted and corn is hot.

4. In the meantime, place mayo in a small mixing bowl. Add the seasoning and lime juice, stir until creamy and smooth.Chop the cilantro and set aside.

5. Remove hot tortillas from the oven, then drizzle the mayo lime mixture over the tortillas. Then garnish by sprinkling more seasoning and fresh cilantro.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade