Mexican Street Corn Nachos

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Servings:

Author: Serene

Remove the husks and silk from the corn cobs. Set aside.
Bring a large pot of water to a rolling boil, using enough water that the corn will be submerged. Add the corn using tongs; be careful not to splash! Place the lid on the pot and bring the water back to a boil; you will hear it bubbling. Allow the corn to boil in the water for about 5 minutes, then remove from the heat and allow the corn to remain covered in the water for another 10 minutes.
Remove the corn from the water and allow to cool for several minutes prior to handling. Stand the corn up and holding it with one hand, use a sharp knife in the other hand to slice the corn kernels off the cob.
Add the corn to a medium-size mixing bowl. Add the mayonnaise, crumbled cotija, chopped cilantro, and chili powder. Stir to combine. Squeeze the juice from the lime slice over the top. Stir and set aside.
In a microwave safe bowl, add the cubed Velveeta, milk, green chiles, cumin, garlic powder, cayenne, and onion powder. Place the bowl in the microwave and heat for 5 minutes, until the cheese is melted and easily stirred. Stir to combine all the ingredients.
Layer the chips, queso, and street corn mixture. Top with crumbled cotija, crema, chopped cilantro, and chili powder. Serve and enjoy!