Mexican Street Corn Loaded Nachos
Nothing quite says summer like enjoying your evening meal outside as the sun goes down and the temperatures drop. After a long day of work or an afternoon spent at the park with the kids, relaxing on the patio, chatting with family, and waiting for the lightening bugs to come out is perfection.
I’m always excited when Hodgson Mill releases a new item, so when they expanded their Quinoa & Brown Rice Sides to include a Spanish flavor, I already had a list of recipes to try! Just like the original flavors of Hodgson Mill’s Quinoa & Brown Rice Sides, this side dish is so easy to make. With just boiling water and 20 minutes on the stove, you have a protein-packed dish with just the right amount of seasonings already added. While the Quinoa & Brown Rice Sides are great on their own, they complement so many recipes when added as an ingredient or even used as a substitution for meat. Which brings me to this week’s recipe!
Every single time I have opened Pinterest since May, I had had at least one pin for a new Mexican Street Corn recipe. Living in an area surrounded by corn fields, this naturally peaked my interest. What is Mexican Street Corn, or elote, and how could I make it with a bit more protein? Mexican Street Corn Loaded Nachos!
Traditional elote is a snack of grilled or boiled corn on the cob that has been smothered in butter, cotija cheese, chili powder, and lime juice. Sounds awesome, right?
As much as the traditional form of elote sounds delicious, with two little kids, I need something a bit easier to eat for little hands. Mexican Street Corn Loaded Nachos make an easy meal or snack that little hands can handle no problem. Keep your summer meals light and delicious with Hodgson Mill’s Quinoa & Brown Rice Sides and find more tasty recipes here!
- 1 bag Tortilla chips
- 2 Tbsp. butter
- 1 Tbsp. mayonnaise
- 8 oz. Monterey Jack cheese shredded
- 1 cup milk
- 1 Tbsp. Hodgson Mill Gluten Free Non-GMO Corn Starch
- 1 package Hodgson Mill Quinoa & Brown Rice - Spanish cooked
- 1/4 cup Manchego cheese shredded
- 2 Tbsp. sour cream
- 8 oz. corn kernels fresh or frozen
- cayenne pepper to taste
- 2 Tbsp. cilantro chopped
- 1 lime cut
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!
You can find Mexican Street Corn Loaded Nachos and other recipes from Hodgson Mill by visiting the Recipes page.