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Nachos with raw corn pico de gallo recipe

Nachos with raw corn pico de gallo recipe

By Emily Tanaka
45’ Prep time
45’ Cook time
90’ Total time
491 Calories
4 Serving
Emily Tanaka 0 Followers

Step by Step

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Step 1

Make the pico de gallo: Soak the red onion in ice water, 10 minutes; drain. Combine the corn, cilantro, tomatoes, pickled jalapeños and brine, lime juice and a big pinch each of salt and pepper in a medium bowl. Add the red onion and toss. Season with more salt if needed; set aside for at least 15 minutes.
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Step 2

Make the nachos: Melt the butter in a saucepan over medium heat. Add the flour and cook, whisking, until smooth, then add the chili powder and whisk until toasted, 1 to 2 more minutes. Reduce the heat to medium low and whisk in 1/2 cup milk. Add the remaining milk and cook, whisking, until the mixture starts to simmer and thickens slightly. Add the cheese by the handful, whisking to melt before adding more. Cook, whisking, until smooth. Season with salt.
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Step 3

Layer the tortilla chips, cheese sauce and corn pico de gallo on a platter.

Ingredient

  • Unsalted butter
    Unsalted butter
  • Finely chopped red onion
    Finely chopped red onion
  • Yellow corn tortilla chips
    Yellow corn tortilla chips
  • Lime
    Lime
  • Sliced pickled jalapeños
    Sliced pickled jalapeños
  • Fresh corn kernels (from 2 to 3 large ears)
    Fresh corn kernels (from 2 to 3 large ears)
  • Grape tomatoes
    Grape tomatoes
  • Pepper jack cheese
    Pepper jack cheese
  • Sharp cheddar cheese
    Sharp cheddar cheese
  • Chili powder
    Chili powder
  • Whole milk
    Whole milk
  • All-purpose flour
    All-purpose flour
  • Fresh cilantro
    Fresh cilantro

Nutrition Facts

View nutrition facts
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