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Mexican Street Corn Nachos
Prep: 15 minutes
Bake: 10 minutes • Serves: 6
2 tablespoons Our Family® real mayonnaise
2 tablespoons Martin’s sour cream
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
3/4 teaspoon Our Family® chili powder
1-1/2 cups frozen Birds Eye® Steamfresh gold & white corn, thawed
1 bag (10.5 ounces) nacho cheese tortilla chips
1-1/2 cups shredded Colby Jack cheese
1/2 cup Our Family® traditional refried beans
1 avocado, peeled, pitted and chopped
1/3 cup finely chopped red onion
1/3 cup salsa verde
1/2 cup crumbled queso fresco cheese
1. Preheat oven to 400°; spray rimmed baking pan with cooking spray. In large bowl, stir mayonnaise, sour cream, cilantro, lime juice and chili powder; fold in corn. Makes about 1-3/4 cups.
2. Spread chips on prepared pan; top with Colby Jack cheese and beans. Bake nachos 10 minutes or until golden brown and cheese melts. Makes about 8 cups.
3. Serve nachos topped with corn mixture, avocado, onion and salsa; sprinkle with queso fresco cheese.
Approximate nutritional values per serving (about 1-2/3 cups):
588 Calories, 33g Fat, 10g Saturated Fat, 36mg Cholesterol, 887mg Sodium,
54g Carbohydrates, 7g Fiber, 4g Sugars, 0 Added Sugars, 15g Protein