Grilled Mexican Street Corn Nachos

Instructions

1. Prepare the corn
   Brush the corn with vegetable oil. Preheat grill to medium-high heat (about 400°F). Grill corn for 10-12 minutes, turning occasionally, until charred in spots and tender. Let cool slightly, then cut kernels off the cob and set aside.
2. Make the elote sauce
   In a medium bowl, whisk together the mayonnaise, Mexican crema, 1 tablespoon lime juice, 2 teaspoons chili powder, and 1/2 teaspoon cumin until smooth. Set aside.
3. Assemble the base layer
   Preheat oven to 375°F. Arrange tortilla chips in an even layer on a large, rimmed baking sheet. Sprinkle with 1 1/2 cups of the shredded Mexican cheese blend and half of the grilled corn kernels.
4. Bake the nachos
   Bake the nachos for 5-7 minutes, until the cheese is completely melted and the edges of the chips begin to brown slightly.
5. Add the toppings
   Remove nachos from oven and immediately top with remaining corn kernels, remaining shredded cheese, and half of the cotija cheese. The residual heat will help melt the additional cheese.
6. Drizzle and garnish
   Drizzle the elote sauce over the nachos. Sprinkle with remaining cotija cheese, cilantro, jalapeño slices, and diced avocado. Dust with remaining chili powder and ground cumin.
7. Serve
   Serve immediately with lime wedges on the side for squeezing over the top. For best results, enjoy while still warm and the cheese is melty.