Mexican Street Corn Nachos

Instructions

1. Prepare the corn
   Heat the vegetable oil in a large skillet over high heat until shimmering. Add the corn kernels in a single layer and cook without stirring for 3-4 minutes until charred on one side. Stir and continue to cook for another 3-4 minutes until corn is charred in spots. Transfer to a bowl and let cool slightly.
2. Make the elote sauce
   In a medium bowl, whisk together the Mexican crema or sour cream, mayonnaise, lime juice, chili powder, cumin, and cayenne pepper until smooth. Set aside.
3. Assemble the base layer
   Arrange the tortilla chips in an even layer on a large serving platter or baking sheet. Make sure there are minimal gaps between chips for maximum topping coverage.
4. Add the corn mixture
   In a large bowl, combine the charred corn, half of the cotija cheese, green onions, jalapeño, and half of the cilantro. Mix well, then spread this mixture evenly over the tortilla chips.
5. Dress the nachos
   Drizzle the elote sauce over the corn-topped chips. If the sauce is too thick, thin it with a little lime juice or water for easier drizzling.
6. Add the final toppings
   Sprinkle the remaining cotija cheese and cilantro over the top. Dust lightly with additional chili powder for color and flavor.
7. Serve immediately
   Serve the nachos right away while still warm, with lime wedges on the side for guests to squeeze over their portion as desired.