Categories: Mexican
Ingredients
- For the Pico de Gallo:
- 1/4 cup finely chopped red onion
- 2 cups fresh corn kernels (from 2 to 3 large ears)
- 1/2 cup fresh cilantro, chopped
- 1/3 cup grape tomatoes, quartered
- 2 tbsp. sliced pickled jalapenos, chopped, plus 1 tbsp. brine
- Juice of 1 large lime
- Kosher salt and black pepper
- For the Nachos:
- 1 tbsp. unsalted butter
- 1 tbsp. all-purpose flour
- 1/4 tsp chili powder
- 1 1/2 cups whole milk
- 4 oz. sharp cheddar, grated
- 4 oz. pepper Jack, grated
- Kosher salt
- 9 oz. yellow corn tortilla chips
Directions
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Make the pico de gallo: Soak the red onion in ice water, 10 minutes; drain. Combine the corn, cilantro, tomatoes, pickled jalapenos and brine, lime juice and a big pinch each of salt and pepper in a medium bowl. Add the red onion and toss. Season with more salt if needed; set aside for at least 15 minutes.
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Make the nachos: Melt the butter in a saucepan over medium heat. Add the flour and cook, whisking, until smooth, then add the chili powder and whisk until toasted, 1 to 2 more minutes. Reduce the heat to medium low and whisk in 1/2 cup milk. Add the remaining milk and cook, whisking, until the mixture starts to simmer and thickens slightly. Add the cheese by the handful, whisking to melt before adding more. Cook, whisking, until smooth. Season with salt.
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Layer the tortilla chips, cheese sauce and corn pico de gallo on a platter.