# Ingredient List:
→ 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, sliced
→ Dairy & Cheeses
07 - 1 cup shredded Monterey Jack
08 - 1 cup shredded cheddar
09 - 1/2 cup cotija, crumbled
→ Chipotle Crema
10 - 1/2 cup sour cream
11 - 2 tablespoons mayonnaise
12 - 1–2 tablespoons chipotle in adobo, minced, 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
# How to Make:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Heat a skillet over medium-high and sauté the corn kernels, stirring occasionally, until lightly charred, about 5 minutes; remove from heat.
03 - Spread the tortilla chips in an even layer across the prepared baking sheet.
04 - Distribute the charred corn, red onion, jalapeño (if using), shredded Monterey Jack, and shredded cheddar evenly over the chips.
05 - Place the sheet in the oven and bake 8–10 minutes, or until the cheeses are melted and bubbling.
06 - While the nachos bake, whisk sour cream, mayonnaise, minced chipotle, lime juice, garlic powder, and salt in a small bowl until smooth; adjust seasoning to taste.
07 - Remove the nachos from the oven and immediately sprinkle cotija, cilantro, and sliced green onions over the top.
08 - Drizzle the chipotle crema generously over the nachos.
09 - Dust with chili powder or smoked paprika, serve with lime wedges, and present hot.
