Mexican Street Corn Nachos
Do you like corn?
I feel like that is a weird question, but I also feel like I am among a very limited group of people that does not like corn. Matt thinks I am crazy, my family and friends think I'm weird, but there's just something about it that bothers me.
When I was a child I used to put mustard on corn to mask the taste and my mom just stared at me like an alien, but here's the thing, my cousin also puts mustard on things like corn so we may be onto something okay? Before the judgment, I know that's a weird thing. (insert laughing emoji) Anyways, so masking the entire idea of corn. I recently became aware of a specialty called mexican street corn, and it's corn covered in spicy things and queso and fresco and I can get behind that. I can get behind queso cheese. That sounded weird.
Moving on, I thought if there is queso, there must be chips. My mind got to thinking, "What if we made Mexican street nachos instead?" Because, I can also get behind that. Who doesn't love nachos?
We cooked the corn on a grill skillet, made the fresh pico de Gallo and queso cheese. Crumbled the fresco cheese for the top and seasoned it with paprika, I was forever changed. I will eat corn.
I would like to try the actual version of Mexican street corn, but baby steps. The queso cheese recipe is so simple. Heated whole milk, seasoned and boiled slowly, then the cheese gets sprinkled in and with the whisking it all comes together.
Add this to your coming Taco Tuesday menu or just make it right now. Enjoy!
8 oz of white American cheese
8 oz of shredded on motorway jack cheese
1 TSP of cumin
1/2 TSP of chili powder
1 TSP of paprika
2 CUPS whole milk
for queso cheese
heat the milk on low and wait for a low, rolling boil
add white American cheese and whisk
add Monterey Jack and whisk
season with cumin, chili powder, cayenne pepper, nutmeg and whisk
keep warm on LOW heat whisking occasionally, until ready to use
layer chips, then queso
next up, fresh pico
top with crumbled queso fresco and paprika