Charred corn and melted cheeses atop crispy chips, finished with cotija, cilantro, and smoky chipotle crema.
# Needed Ingredients:
→ 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
→ Cheeses
07 - 1 cup shredded Monterey Jack cheese
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup cotija cheese, crumbled
→ Chipotle Crema
10 - 1/2 cup sour cream
11 - 2 tablespoons mayonnaise
12 - 1 to 2 tablespoons chipotle in adobo sauce, minced (adjust to heat preference)
13 - 1 teaspoon 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
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Heat a skillet over medium-high heat, add the corn kernels and sauté until lightly charred, about 4 to 5 minutes; transfer to a bowl and set aside.
03 - Spread the tortilla chips in an even layer on the prepared baking sheet so they overlap minimally for even melting.
04 - Evenly distribute the charred corn, diced red onion, chopped jalapeño (if using), shredded Monterey Jack and shredded cheddar over the chips.
05 - Bake until the cheeses are melted and bubbling, about 8 to 10 minutes, monitoring to prevent burning.
06 - While the chips bake, whisk together sour cream, mayonnaise, minced chipotle in adobo, lime juice, garlic powder and salt until smooth; taste and adjust seasoning.
07 - Remove the tray from the oven and immediately sprinkle with crumbled cotija, chopped cilantro and sliced green onions.
08 - Drizzle the chipotle crema over the assembled chips, then dust with chili powder or smoked paprika and arrange lime wedges alongside.
09 - Serve the plate warm so the chips remain crisp and the cheeses soft; offer additional crema and lime on the side.
