Just in case you haven’t looked at a calendar in a while, tomorrow is Cinco de Mayo! Tomorrow is also Friday (thank the universe), so as soon as 3:30pm rolls around, I will be celebrating with a burrito (that I did not make, because sometimes even this Mama needs a break) and an ice cold margarita. Actually, depending on how tonights sleep goes, I may just skip the whole margarita part and just pour the tequila shots.
Soooo (wish I was) kidding.
Today was suppose to be an easy day. Not take a break, easy. Easy in the sense that I was suppose to get caught up with work, prepare and photograph a couple recipes for future posts, finally work out, go to sleep in an air conditioned house and maybe, just maybe, get my poor sad neglected nails done (because seriously, you guys, this is the only thing that makes me feel like a girl sometimes- aside from the obvious).
Anyway, none of that happened.
I did realize, however, that compared to my 3 year old, I am pretty good about sleeping in a house that reads 89 degrees. Of course, this means absolutely nothing. Seriously though. My poor kid. Even with two fans blasting on him he still couldn’t deal. Meanwhile, with the husband out of town and no one to feed but myself (Octavian was well taken care of with leftovers), I ate cereal for dinner. Since I knew the moment the milk would hit the bowl it would practically start to boil (slight exaggeration) I froze the milk first.
Best part of my day. Oh, that and the iced coffee I drank.
Gosh, i’m spoiled <— soooo NOT kidding here.
Anywho, you guys, let’s talk about some nachos!
I remember back when I was a kid my Mom would make me and my sister nachos ALL THE TIME. Nothing fancy, just chips and cheese. Lots and lots of cheese. While I still love some simple cheesy nachos, I love crazy super nachos even more. With Mexican Street Corn all the craze these days and Cinco de Mayo tomorrow, I thought, hmmmm, well, that would be good.
And it was. oh it was.
Creamy sweet corn, salty bacon, spicy red onion, loads of melted cheese and crumbled cotija cheese…fresh herbs, cherry tomatoes, and avocado…annnnnnd, let’s not forget, the salsa sour cream! DON’T forget the salsa sour cream! (sorry, I got a little over excited for a hot sec)
Aside from the awesome flavor explosion and magical powers to be amazing with or without alcohol, the best part of these nachos is how easy they are to make. Easy and FAST. Plus, you can pretty much make enough to feed a football team in no time flat.
You’re welcome 🙂
Mexican Street Corn Bacon Nachos
Prep Time: 15 minutes | Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 6-8 servings
Category: Appetizer, Pork, Entertaining, Main Dish
FOR THE MEXICAN STREET CORN WITH BACON
6 slices thick cut bacon, cooked according to package instructions and chopped into small bits
3 large ears of corn, shucked and cleaned of stringy bits OR 1 (15 ounce) can whole kernel corn, drained
1/2 red onion, diced
1 tablespoon mayonnaise (I used low fat and it tasted great)
2 tablespoons plain Greek yogurt
1/4 cup crumbled cotija cheese
1 small bunch cilantro, chopped fine (approximately 1/3 cup)
Juice from 1 lime
salt + pepper, to taste
8-10 ounces tortilla chips (I used corn)
2-3 cups shredded cheddar cheese
1/2 cup chopped green onion
1/2 cup crumbled cotija cheese
10 ounces cherry tomatoes, halved
1/2 cup of your favorite salsa
1/2 cup sour cream
For serving: Avocado, fresh lime juice, additional green onion, cilantro
FOR MEXICAN STREET CORN WITH BACON
If you are not using canned corn, prepare your corn using your preferred method. I used the microwave by placing the corn on a large microwave-safe plate with a tablespoon of water and covered with a saturated paper towel. Microwave on high for 4-5 minutes, or until cooked. You may also boil or grill the corn, but for quick meals, the microwave is my bff.
In a large bowl mix together the chopped bacon, corn, mayonnaise, red onion, mayo, Greek yogurt, cotija cheese, cilantro, lime juice and salt + pepper, to taste. Stir everything together until the corn is evenly coated with all the other ingredients. Set aside or store in the refrigerator if you are preparing this dish ahead of time.
PREPARE THE NACHOS
Preheat oven to 400 degrees F.
Spread half the tortilla chips over a large baking sheet or jelly roll pan. Sprinkle half the shredded cheese over the top of the tortilla chips and layer the remaining tortilla chips over the top. Sprinkle with remaining shredded cheese (the idea is to get as much of the cheese on as many of the tortilla chips as possible).
Place cheese-covered chips in the oven and bake for 2-3 minutes, or just until cheese is melted (no longer!). Remove chips from the oven and pile on the toppings. Start with the Mexican Street Corn and Bacon. Just start spooning it over the top (or, use your hands <— way easier). Continue by topping with green onion, cotija cheese, and cherry tomatoes.
Place nachos in the oven and bake for approximately 10 minutes, or until cheese is fully melted.
As the nachos bake, stir together the salsa and sour cream. Set aside.
Remove nachos from the oven and top with desired fresh ingredients: avocado, lime juice, green onion or cilantro. Drizzle with salsa sour cream and dig in!