📖 Instructions

1. Fire up your grill to medium-high heat. If you're using a gas grill, aim for around 400°F (200°C). For charcoal, make sure the coals are glowing red with a light coating of ash.
2. While the grill is heating, husk the corn. Pull back the husks, remove the silks, and then smooth the husks back over the corn. Soak the corn in cold water for about 15 minutes. This prevents the husks from burning too quickly and helps steam the corn.
3. Place the soaked corn on the grill, close the lid, and cook for about 15-20 minutes, turning occasionally, until the kernels are tender and slightly charred. The husks will likely char and blacken – that's perfectly fine!
4. While the corn is grilling, prepare the creamy sauce. In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, cayenne pepper (if using), and salt. Taste and adjust seasonings as needed.
5. Once the corn is cool enough to handle, carefully cut the kernels off the cob using a sharp knife. Aim to get as close to the cob as possible without including the tough core.
6. In a large skillet over medium heat, melt the butter. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until the corn is slightly caramelized and heated through. This step enhances the sweet flavor of the corn.
7. Add the creamy sauce to the skillet with the corn. Stir well to combine, ensuring all the kernels are coated in the sauce. Cook for another 2-3 minutes, allowing the sauce to warm through. Keep warm over very low heat.
8. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. This makes for easy cleanup and prevents the nachos from sticking.
9. Spread the tortilla chips evenly on the prepared baking sheet in a single layer. Try to avoid overcrowding, as this can prevent the cheese from melting evenly.
10. Sprinkle a generous amount of shredded Mexican cheese blend over the tortilla chips. Make sure to cover as much of the surface as possible for maximum cheesy goodness.
11. Bake the nachos in the preheated oven for about 5-7 minutes, or until the cheese is melted and bubbly. Keep a close eye on them to prevent the chips from burning.
12. Remove the baking sheet from the oven and immediately spoon the street corn mixture evenly over the melted cheese. Distribute the corn mixture so that each chip gets a fair share.
13. Top the nachos with your favorite toppings. Sprinkle crumbled cotija cheese, chopped cilantro, and diced red onion over the corn mixture. Add a few slices of jalapeño for an extra kick, if desired.
14. Serve the Street Corn Nachos Supreme immediately while they're hot and the cheese is gooey. Offer additional toppings on the side for guests to customize their own nachos. Enjoy!