AuthorHeather WallaceCategorytacOsDifficultyBeginnerYou'll have a new relation-chip with nachos after you try this elote version!
This sheet pan dinner is perfect for a weeknight or any night...is super quick and has amazing flavor!
Elote, commonly called Mexican street corn, loaded on top of crispy tortilla chips and smothered in a crema and piled high with cheese. I'd call that the perfect way to celebrate Cinco de Mayo!
I highly recommend using Hacienda's 313 Urban Chips. I fell in love with them after trying out a local Latin restaurant that served them with guac. They have a toasted corn flavor that adds to the elote experience!
Preheat oven to 400°F.
In a medium size bowl combine the kernels from 4 ears of corn, 2 tablespoons of sliced jalapenos, 1 tablespoon of lime juice, 4 tablespoons mayonnaise, salt and pepper to taste and set aside.
In a separate bowl combine ¾ cup Parmigiano-Reggiano cheese and ¾ cup crumbled cotija cheese and set aside.
In a small bowl whisk together 1/4 cup of sour cream, 2 tablespoons mayonnaise, and 2 tablespoons of lime juice, set aside.
Place tortilla chips in a single layer on a sheet pan. I like to use Hacienda's 313 Urban Chips that have a little more corn flavor than other brands.
Top with 8-ounces of Monterey Jack cheese and half of the cotija cheese mixture.
Sprinkle with the corn mixture and top with remaining cotija cheese mixture.
Bake for 8-10 minutes or until cheeses are melted.
Drizzle with the reserved sour cream mixture and sprinkle with cayenne pepper and 1/4 cup of chopped cilantro.
Ingredients
Directions
Preheat oven to 400°F.
In a medium size bowl combine the kernels from 4 ears of corn, 2 tablespoons of sliced jalapenos, 1 tablespoon of lime juice, 4 tablespoons mayonnaise, salt and pepper to taste and set aside.
In a separate bowl combine ¾ cup Parmigiano-Reggiano cheese and ¾ cup crumbled cotija cheese and set aside.
In a small bowl whisk together 1/4 cup of sour cream, 2 tablespoons mayonnaise, and 2 tablespoons of lime juice, set aside.
Place tortilla chips in a single layer on a sheet pan. I like to use Hacienda's 313 Urban Chips that have a little more corn flavor than other brands.
Top with 8-ounces of Monterey Jack cheese and half of the cotija cheese mixture.
Sprinkle with the corn mixture and top with remaining cotija cheese mixture.
Bake for 8-10 minutes or until cheeses are melted.
Drizzle with the reserved sour cream mixture and sprinkle with cayenne pepper and 1/4 cup of chopped cilantro.