Mexican Street Corn Nachos

Mexican Street Corn Nachos

For the Nachos:

To serve:

  • ¼ cup citrus pickled onions, see note
  • ¼ cup pickled jalapeno slices 
  • 1 batch roasted poblano cashew cream, see notes for recipe 
  • 1 avocado, pitted and thinly sliced
  • ½ of a jalapeno, thinly sliced
  • ¼ cup cilantro leaves
  • ½ tablespoon Aleppo pepper flakes, or red pepper flakes
  1. Preheat the broiler to high with a rack in the center of the oven. Lightly spray a large sheet pan with Pompeian Organic Extra Virgin Olive Oil Spray.
  2. Layer the chips on the prepared sheet pan and sprinkle the corn and black beans over the top. Spray the top of the nachos and vegetables with a quick spray of the Pompeian Organic Extra Virgin Olive Oil Spray then spread the cheese evenly over top of the nachos. 
  3. Keeping your eye on the oven, because the broiling process happens very fast, broil the nachos for 3-4 minutes until the vegetables are warmed through, the cheese is melty, and the chips are starting to turn golden brown on the edges. Remove from the oven immediately. 
  4. Garnish the nachos with a drizzle of Poblano Cashew Cream, pickled onions, pickled jalapeño, fresh jalapeño slices, avocado slices, cilantro leaves, and Aleppo peppers flakes. 

Author: This Mess is Ours

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