Mexican Street Corn Nachos

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound frozen corn, still frozen
• 2 tablespoons mayonnaise
• 14 ounce bag low salt tortilla chips
• 1 tablespoon cornstarch
• 1/2 cup cream
• 1/2 cup milk
• 1 clove garlic, minced
• 1/4 cup crumbled Cotija cheese
• 1/8 teaspoon chipotle chili powder
• 2 tablespoons of Mexican crema or 2 Tbsp sour cream that have been slightly diluted with water
• 1/2 lime, sliced into wedges
• 2 tablespoons chopped cilantro

Directions

1. Set a large cast iron skillet over high heat and add the oil. Once it is just shy of smoking, scatter in 1/2 of the frozen corn, keeping it frozen, and spread the kernels across the pan. Leave it alone to sear.
2. Cook, stirring only now and then, until most kernels have picked up a little color on at least 1 side. When a few start popping, it is time to pull them from the heat.
3. Scrape the corn into a bowl, then sear the rest of the frozen kernels the same way.
4. Fold the mayonnaise into the corn and put the bowl aside.
5. Heat the oven to 350 degrees F. Arrange the tortilla chips across a large sheet pan and bake them for 10 minutes, just until they take on a little golden color.
6. As the chips warm, start the cheese sauce. For a double boiler, pour 1 inch of water into the bottom pan.
7. If you are improvising, add 1 inch of water to a small saucepan, then rest a metal bowl on top so the steam from the water underneath can warm the bowl. The bowl should sit above the water, not in it.
8. Add the grated monterey jack cheese to the upper pan, or to the bowl if using the saucepan setup. Toss it with the cornstarch, then stir in the cream, milk, and minced garlic. Use half and half in place of the cream and milk if you want.
9. Bring the water in the double boiler to a boil. Warm the mixture gently, stirring from time to time, until the cheese has melted into a smooth sauce.
10. When the chips are lightly browned, take them out of the oven and move them to a large serving platter.
11. Spoon or pour the cheese sauce over the chips. Scatter the toasted corn over the top, followed by the cotija crumbles. Dust with chipotle chili powder, drizzle on the crema or thinned sour cream, and finish with cilantro.
12. Add a small squeeze of lime juice over everything, then bring it to the table right away with lime wedges.