Crispy chips with charred corn, melted Monterey Jack and cheddar, cotija, cilantro and smoky chipotle crema.
# What You'll Need:
→ 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
→ Dairy & Cheeses
07 - 1 cup shredded Monterey Jack
08 - 1 cup shredded cheddar
09 - 1/2 cup cotija, crumbled
→ Chipotle Crema
10 - 1/2 cup sour cream
11 - 2 tablespoons mayonnaise
12 - 1–2 tablespoons chipotle in adobo, minced (to taste)
13 - 1 teaspoon fresh 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
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Heat a skillet over medium-high and sauté corn kernels, stirring occasionally, until lightly charred, about 4–6 minutes; remove from heat.
03 - Spread tortilla chips in an even layer on the prepared baking sheet, avoiding heavy overlap to promote even melting.
04 - Scatter the charred corn, diced red onion, chopped jalapeño, shredded Monterey Jack and cheddar evenly over the chips.
05 - Bake for 8–10 minutes, or until cheeses are fully melted and bubbly; monitor to prevent burning.
06 - While the chips bake, whisk together sour cream, mayonnaise, minced chipotle, lime juice, garlic powder and salt in a small bowl; adjust seasoning to taste.
07 - Remove chips from oven and immediately sprinkle with crumbled cotija, chopped cilantro and sliced green onions.
08 - Drizzle chipotle crema over the warm chips, dust with chili powder or smoked paprika and serve with lime wedges.
09 - For a heartier option, add cooked grilled chicken, chorizo or drained black beans before baking; for extra char, roast fresh corn over high heat or in a grill pan.
