Take-out Tuesday, Chili Lime Corn & Queso Nachos

the Painted Apron

10 years ago

You’ve got to try this!

These nachos are crazy good!

I used multigrain and white corn tortilla chips

I used fresh, roasted corn on the cob, but grilled corn would even be better 😋

Lay out the chips in an even layer on a parchment lined baking sheet and sprinkle liberally with cheese

I took a short cut and used bagged shredded cheese, but freshly grated is always better if you have time

Toss corn with lime juice and chili powder and place on top of cheese covered chips

Add lime slices around the edges and sprinkle with the white parts of the scallions and bake

After baking, drizzle hot queso over all

I used a prepared refrigerated queso from the grocery store, but homemade would be even more divine

Garnish with green onion tops and diced avocado and Dig in!

Chili Lime Corn & Queso Nachos

Course Appetizer, Side Dish

Cuisine American, Tex-Mex

Keyword chili lime nachos, corn and queso nachos, Nachos, summer appetizer

Prep Time 10

Cook Time 15

Servings 6

8-10 oz. large flat corn chips { I used a mix of white corn chips and multigrain}
4 ears corn roasted,* microwaved,** or grilled
3 scallions chopped separating white and green
1 lime
1 tsp chili powder
Mexican blend cheese jalapeno jack cheese, or manchego cheese, grated
hot white queso
1 ripe avocado peeled and diced

Cut corn from the cob and place in a bowl. Drizzle with juice from 1/2 lime. Add chili powder and toss to coat.
Cut the remaining lime half into very thin slices.
Spread an even layer of corn chips on a parchment lined baking sheet. Top with cheese. Sprinkle with corn, white parts of scallions, and place lime slices around the edges. Bake at 400 for 8-10 minutes, until cheese has melted and everything looks golden. Immediately drizzle with hot queso and garnish with avocado and green scallion tops. Serve warm