Corn On The Cob (1)
Fresh Cilantro (1/2 Cup)
Chihuahua Cheese (1 1/2 Cups)
Queso Blanco (1/2 Cup)
Sour Cream, Optional (1/3 Cup)
Tortilla Chips (6 Cups)
Hot Sauce, Optional (1 Tablespoon)
Depending on the shape and size of your tortilla chips, they can be awkward to measure, so just buy a bag and fill up your sheet pan.
Chihuahua cheese is a Mexican-style cheese that melts wonderfully. It’s sold in a solid, round block and found at most grocery stores. If you prefer, you can also use grated mozzarella cheese instead. Queso blanco is another Mexican-style cheese that crumbles more like feta and has a saltier, tangier flavor. I like to finish the nachos with this cheese for more fresh flavor and a contrasting texture.
Grate the Chihuahua cheese to measure the indicated amount. Cut one end off the corncob. Stand the cob upright, then carefully run your knife down the sides to shave off the kernels. Trim cilantro leaves from the stems and roughly chop to measure the indicated amount.
Cut the stem end off the jalapeño, then cut in half lengthwise. For less heat, remove the seeds and ribbing. Cut into a small dice to measure the indicated amount. Avoid touching your face when handling peppers, and wash hands immediately after.
Sprinkle chopped cilantro over the top along with the juice of a freshly squeezed lime and crumbled queso blanco. Serve hot sauce and/or sour cream on the side if desired. Nachos are ready to eat!