# What You'll Need:
→ 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, thinly 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 to 2 tablespoons chipotle in adobo, minced (adjust 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 (to taste)
# Step-by-step Directions:
01 - Preheat oven to 400°F and line a large baking sheet with parchment paper.
02 - Heat a skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred and fragrant, about 4–6 minutes. Remove from heat and set aside.
03 - Spread the tortilla chips in an even single layer on the prepared baking sheet to ensure uniform melting.
04 - Evenly scatter the charred corn, diced red onion, chopped jalapeño, and both shredded cheeses over the chips.
05 - Bake in the preheated oven until the cheeses are melted and bubbling, 8–10 minutes; monitor closely to prevent overbrowning.
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 seasoning as desired.
07 - Remove the baking sheet from the oven and immediately sprinkle crumbled cotija, chopped cilantro and sliced green onions over the hot nachos so they adhere to the melted cheese.
08 - Drizzle the chipotle crema across the nachos, then dust with chili powder or smoked paprika for color and a hint of smokiness.
09 - Serve the nachos warm with lime wedges alongside; offer grilled chicken, chorizo or black beans as optional additions for a heartier presentation.
