Street Corn Chicken Nachos Recipes

Steps:

• Preheat oven 375 degrees. Spray 2 round cake pans and divide the tortilla chips up among each pan. Top each with 1/2 cup shredded cheese.
• Place the oil in a large skillet. Add the corn and cook until they start to brown. Add the jalapenos and cooked chicken and lime juice. Cook about 3 minutes.
• divide the corn mixture between the two pans. Top with remaining shredded cheese. Place in oven. Bake for about 5 to 7 minutes.
• Meanwhile mix the sour cream mayonnaise, lime juice and salt. Once the cheese is all melted on the nachos remove them from the oven. Add the crumbled Cotija cheese. Drizzle the sour cream mixture over top and top with cilantro.
• Carefully slide the nachos onto a plate and serve

Steps:

• In a skillet pan over medium heat, heat oil. Add cooked and shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Stir and cook until completely heated through and all the chicken is coated in seasonings. Remove from heat, cover with aluminum foil to keep warm, and set aside while you prepare the corn.
• In another skillet (or you can use the same skillet you heated the chicken in), heat oil over medium heat.
• Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
• While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
• Lay tortilla out on a plate. Top with 1/2 cup chicken, some Mexican street corn, sliced avocados, cotija cheese, and fresh cilantro.