Skip to main content

Mayo-less Mexican Corn Nachos

Nachos are almost as good as tacos. They can be as simple as chips and cheese, chips with beans and cheese, or to the elaborate as chips with meat, beans, rice, cheese, lettuce, sour cream, guacamole, and salsa.  Never once have nachos been anything like Mexican Street Corn Nachos.

Modifications Made:
Corn was cooked in a cast iron skillet for the most perfect charred.  Sauce was cooked in a heavy bottom pan without mayo. Directly before serving a space of lime juice was def to the charred corn for a hint of tang to offset the creaminess of the cheese.

Cotija cheese and creme were omitted as they was plenty of cheese in the sauce. Instead of sprinkling cayenne on the nachos, the pepper was added to the sauce itself.

Scaled for Likability: Great
Meal decisions are 99% mine and mine alone. And even though I picked this recipe I was not overly confident it would be tasty.  For starters the sauce contained mayo and as far as I'm concerned mayo is for tuna and potato salad.  More concerning was the cooking is the cheese sauce.  Cooking cheese into milk can result in grainy textures of which I have not figured out how not to do.  Finally, and less important, was the flavor combination. With gazillions of recipes similar in ingredients, I figured it must be at least edible.

Oh was it good. So good! Only having made a half the recipe as this was served for lunch, the three of us were fighting over the last bits. There was some fork stabbing, cup snitching, and finger sweeping of the sauce pot.

Option for chorizo was stared as additional toppings but the flavors of the chorizo would have over powered the simpleness of the dish. I'm glad for opting out on the cotija and mayo and opting to add the lime juice to the corn itself. Sweet corn, zesty lime, perfect flavor. Next time, pepper jack will be substituted for Monterey jack.  Easy, flavorful, and a light meal for hot summer days.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa