Mexican Street Corn Loaded Nachos

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An easy dish bursting with the flavors of summer and loaded with the goodness of Hodgson Mill Quinoa & Brown Rice!



1. Preheat oven to 350 degrees. Add tortilla chips to a baking sheet and warm thru, about 10 min. Turn oven off and keep the tortilla chips inside the oven to stay warm.
2. Melt butter in a medium-sized skillet, add the corn and cook until slightly charred, stirring occasionally. Mix in mayonnaise. Set aside.
3. In a medium sauce pan, add a heat-safe bowl over an inch of water to create a double boiler. Over medium-high heat, mix Hodgson Mill Corn Starch with the milk and bring to a simmer. Reduce heat to simmer and add the Monterey Jack cheese. Stir until melted thru.
4. Assemble the nachos by placing the tortilla chips on a serving dish, pour the cheese sauce, add the Hodgson Mill Spanish Quinoa & Brown Rice, the corn, manchego cheese, cilantro, and cayenne pepper. Finish with lime juice. Enjoy!

 Serves 6-8

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