Summery Nachos

with lime-marinated onions, corn, cotija, avocado, and jalapeño

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I love nachos all year round, but there’s something about the dish that screams summer to me. Maybe it’s because I picture eating it after a long day on the beach, but whatever it is that triggers that nostalgia, I crave it on particularly sunny days.

There is absolutely NOTHING wrong with a classic nacho, but I’ve been there and done that and wanted to switch things up a bit. These nachos are lightly inspired by Mexican corn (esquites and elote), with the pairing of corn and cotija, a dry, firm and salty Mexican cheese that is used on traditional elote.

I melted some of the cotija onto the tortilla chips so everything stays together, but I also sprinkled a good bit on top so you get that nice, crumbly texture. The red onion is marinated in lime juice, and even more lime is squeezed on top to lean into that fresh, citrus feel. Jalapeños are always optional, but recommended.

As always, be sure to tag me on Instagram (@kalememaybe) if you make this dish!

Summery Nachos

Ingredients (serves 4-6)

  • 1/2 cup thinly sliced red onion

  • Juice of 2 limes, divided

  • 1 tbsp ghee or butter

  • 10 oz frozen corn (not defrosted)

  • 1 tsp garlic powder

  • Pinch of salt

  • 1 5 oz bag of tortilla chips (I used Siete)

  • 5 oz cotija cheese, divided

  • 1/2 avocado, cubed

  • 1/2 jalapeño, thinly sliced

  • Cilantro, to top

1. Preheat oven to 300 F. Add sliced red onion and juice of 1 lime to a bowl. Coat the red onion in the lime juice, and let marinate while you prepare the rest of the ingredients.

2. Heat up ghee/butter in a large pan on medium heat. Add the corn, garlic powder, and a pinch of salt, and cook for 5-6 minutes until the outside of the kernels just starts to char, stirring occasionally. Set aside.

3. Line a baking sheet with parchment paper, and spread the chips evenly on the baking sheet. Sprinkle on half of the cotija. Bake for 5-6 minutes until chips just start to toast and cotija has melted slightly.

4. Remove from the oven, and transfer to a plate/platter, if desired. Top with the corn, the remaining cotija, avocado, jalapeno, and a squeeze of the remaining lime. Top with fresh cilantro if desired.

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