When we heard that November 6th is National Nacho Day we just HAD to use that as an excuse to share a fun nacho recipe with you here on the blog. In all honestly, we have never met a nacho we didn’t love. Pulled Pork nachos seem to be a big local Geneseo favorite and can be ordered at just about every tavern and restaurant here in town. We wanted to do something a little lighter that could easily be improvised with and allow you to add your own meat or extra ingredients. Behold our recipe for yummy street corn nachos:
Street Corn Nachos Ingredients:
- Tortilla Chips
- 8 oz. Frozen or Fresh Corn
- 1/3 Red Onion, Chopped
- 1 Jalapeno Pepper, Chopped
- 2 Tablespoons Butter
- 1/2 teaspoon Chili Powder
- 1 teaspoon Smoked Paprika
- 5 oz. Cacique Queso Cheese, Grated
- 8 oz. Monterrey Jack Cheese, Grated
- Handful of chopped cilantro (garnish)
Prepare Your Ingredients
Preheat oven to 350 degrees. Wash and chop vegetables as described in ingredient list. Grate the cheeses into a bowl. In a medium sized pan heat 1 Tablespoon of Olive Oil on medium high heat. Add the corn kernels, chopped onions and jalapeno and cook 2-3 minutes (stirring occasionally) until kernels are heated through and show some charred marks. To the pan of corn add the Smoked Paprika, Chili Powder, and butter. Stir until butter is melted and spices are stirred in evenly. Turn off heat.
Layer Your Nachos
Spread an even layer of chips out on a shallow roasting pan, baking sheet,* or toaster oven tray. Top with a heavy layer of both cheeses saving a few handfuls of reserve for very top layer. *Have a Maytag Microwave with Crisp Element? Use your Crisp Tray (shown below) to heat these nachos up! Curious about this crisping microwave feature? Check out this video on our YouTube channel that describes it.
On top of your layer of cheeses, spread out all of your seasoned street corn evenly. Add a second lighter layer of chips to your nacho pile of yumminess. Want to see how we stacked our nachos up? Press play below to watch this quick video.
NOTE this quick and easy seasoned corn, onion, and pepper mix is also a great thing to add to salsas, omelettes, and even include as a pizza topping! Make some extra and stash it in the fridge for another use. Add the remaining reserve of cheeses topping the newest top layer and any exposed corn mixture.
Now you are ready to bake! Be sure to warn anyone within the smelling radius that it’s about to smell amazing. Decide now if you have made enough for sharing and establish boundaries haha! You deserve these nachos and it’s up to you if you want to share them! We had to make so much extra for the hovering staff this day.
Now it’s time to bake them! We pre-heated our crisp pan and used our Maytag 522 Over The Range Microwave with crisp element to make ours. In a conventional oven, bake at 350 degrees for 10-13 minutes or longer if you want a more crisped snack. Don’t forget that your oven has a window and a light for a reason. Every time you open our oven door the inside of that oven cavity loses a lot of heat. You can always check on your baking progress by just turning on that light and peeking through the glass.
Now they are done and ready to be devoured! Think of how good these would be with some leftover taco meat or as breakfast chilaquiles with an egg on top! This recipe is great on its own but made even greater with your creativity. Having fun and improvising in the kitchen is what snacking is all about!
Want to print off a copy of this recipe? Click here for a printable version. If you make these nachos be sure to post about it and tag #villagehomestores ! You can find us on social media on many sites. Follow us on Facebook, Instagram, Twitter, Pinterest and more! Want to see this crisping microwave in person or learn more about Village Home Stores? Stop by and see us at 105 S State in Downtown Geneseo, Illinois. Want to make an appointment? You can call us at (309) 944-1344 or complete this short online form for an appointment request. Happy snacking!