2 C Heavy Cream
1 Lb Shredded Cheese (Pepper Jack, Monterey Jack etc.)
4 T Elote Loco Street Corn Blend
12 Oz Frozen Corn
2 T Olive Oil
1/4 C Cilantro- Chopped
1/4 C Sour Cream
2 T Milk
1/2 C Cotija Cheese- Shredded
1 Bag- Tortilla Chips
In a sauce pot, bring the heavy cream to a boil and then reduce the heat to maintain a low simmer.
Slowly add the cheese, stirring constantly to melt evenly into the cream.
Heat oil in a sauté pan over medium high heat. Add corn and sauté until slightly browned. Season with 2 TB of Elote Loco.
Combine the sour cream and milk. This is to thin out the sour cream, so it is easily drizzled over the nachos.
On a large platter or tray, lay out the tortilla chips.
Drizzle the chips with you desired amount of cheese sauce.
Top with corn, cotija cheese and more Elote Loco seasoning
Finish the nachos with a few squeezes of fresh lime juice, chopped cilantro and a drizzle of sour cream.