Categories: Mexican

Ingredients

• 5 ears of corn, kernels shaved off, roasted
• 2 serrano peppers, minced
• 1/4 cup mayo
• 1 1/2 tsp chili powder
• 3/4 tsp smoked paprika
• Juice of 1 lime
• Zest of 1 lime
• Kosher salt and black pepper, to taste
• 1 package of tortilla chips
• 8 oz. shredded Monterey Jack cheese
• 1 cup crumbled goat cheese
• 1/4 cup Mexican crema
• 1/4 cup chopped fresh cilantro leaves
• Canola oil

Directions

1. Preheat oven to 375. In a large skillet over high heat, heat 1 tbsp. oil. Add corn kernels and season with salt and pepper. Cook, tossing until just cooked through, about 2 minutes. Transfer corn to a large bowl.

2. In a large bowl, combine corn, 1 serrano, mayo, chili powder, paprika, lime juice and lime zest; season with salt and pepper, to taste.

3. Place tortilla chips in a single layer onto a lightly oiled baking sheet. Top with half the cheeses and corn mixture. Sprinkle with remaining cheeses.

4. Place into oven and bake until heated through and the cheeses have melted, about 10-13 minutes.

5. Serve immediately, drizzled with Mexican crema and garnished cilantro, serrano and additional paprika.

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