Ingredients
3/4 cups mayo
1/4 cup sour cream
juice of 1 lime
1/2 cup chopped fresh cilantro, plus more for serving
2 teaspoons smoked paprika, plus more for serving
2 cans (15.25 oz. each) Libby’s Whole Kernel Sweet Corn, drained
salt and pepper
12 ounces tortilla chips, about 90 chips (You might need to get a few bags to avoid using broken chips)
8 ounces shredded mozzarella cheese
4 ounces crumbled Cotija cheese
Lime wedges for serving
Instructions
-
- Preheat the broiler to low with the top rack right under the broiler
- Mix the mayo, sour cream, and lime juice together.
- Reserve 1/4 cup of the mayo mixture and set aside. Add the cilantro, paprika, and Libby’s Whole Kernel Sweet Corn to the rest of the mayo mixture. Season with a pinch of salt and pepper and stir well to combine.
- Arrange the tortilla chips evenly on a sheet pan, overlapping them as little as possible. Top with half of the mozzarella, followed by half of the Cotija cheese.
- Add the corn mixture, distributing it evenly.
- Top with the remaining cheeses.
- Broil on low until the mozzarella has melted and the cotija is starting to brown lightly. The chips will also start to brown. 3 to 6 minutes, depending on your oven. (Watch carefully to make sure they don’t burn.) Remove from the oven.
- Drizzle the nachos with the reserved mayo and sour cream mix, followed by the extra paprika and cilantro. Serve hot, with lime wedges on the side.