SimplyProtein Mexican Grilled Corn Nachos

Nacho’ average nachos, coming right up! These SimplyProtein Mexican Grilled Corn Nachos turn the flavor up a notch with zesty grilled corn, pickled red onions, and jalapeños. Best of all, our SimplyProtein Hint of Lime Chips and Habanero Chips ensure protein in every delicious bite.

SimplyProtein Mexican Grilled Corn Nachos
Makes 4 servings

1 bag SimplyProtein Hint of Lime chips
1 bag SimplyProtein Hint of Habanero tortilla chips

2 tbsp (30 mL) olive oil
3 cups (750 mL) fresh or frozen corn
1 tsp (5 mL) chili powder
2 tsp (10 mL) dried oregano
1/4 tsp (1 mL) sea salt
1/2 tsp (2 mL) fresh ground pepper
2 tbsp (30 mL) fresh lime juice
1/2 tsp (2 mL) lime zest
2 tbsp (30 mL) mayonnaise
1/4 cup (60 mL) sour cream
1/2 tsp (2 mL) Tajin seasoning
1/3 cup (80 mL) crumbled feta
3/4 tsp (7 mL) chili powder
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) fresh black pepper
2 1/2 cups (625 mL) grated Mozzarella cheese, divided
1 cup (250 mL) crumbled feta, divided
1/4 cup (60 mL) thinly sliced green onions
1/4 cup (60 mL) fresh cilantro
lime wedges to serve with

Pickled red onions and jalapeños
1 small red onion, thinly sliced
2 small jalapeños, sliced (optional)
1 cup (250 mL) hot water
1/2 cup (125 mL) white vinegar
1/2 tsp (2 mL) sea salt

Homemade Mexican Crema
1/2 cup (125 mL) sour cream
1/4 cup (60 mL) mayonnaise
2 tbsp (30 mL) fresh lime juice
1/2 tsp (2 mL) Tajin seasoning
1/4 tsp (1 mL) sea salt

1. In a medium bowl, mix the corn together with the olive oil, chili powder, oregano, salt and pepper and bake at 375°F for 10 minutes on a 12” x 9” parchment-lined baking sheet. Remove from the oven and cool slightly. Keep the oven at 375°F.

2. Return the corn to the same bowl, and add the lime juice, zest, mayonnaise, sour cream and Tajin. Mix all the ingredients together well.

3. Make the pickled onions and jalapeños, if using. Mix the hot water, vinegar and salt together in a small bowl. Put the jalapeños and onions in two small bowls and divide the hot pickling liquid between the two bowls and let sit for 15 minutes before draining. Discard the pickling liquid and set aside the pickled onions and jalapeños.

4. Spread half a bag of each of the Hint of Lime and Hint of Habanero tortillas on the baking sheet and mix together well to distribute the two different flavors.

5. Sprinkle 1-1/4 cup (310 mL) of the mozzarella and 1/3 cup (80 mL) of feta over top. Bake for 5 minutes.

6. Remove the baking sheet from the oven and spoon half of the corn mixture over top. Add half of the pickled onions and jalapeños.

7. Top with the mix of the remaining tortillas. Sprinkle the remaining mozzarella and feta.

8. Spoon the rest of the corn mixture and bake for 10 to 15 minutes or until tortillas are toasted and the cheese has melted.

9. Meanwhile, make the crema. In a small bowl, combine the sour cream, mayonnaise, lime juice, tajin, and salt. Set aside to serve with nachos.

10. Remove the nachos from the oven and add the rest of the pickled onions and the pickled jalapeños. 

11. Add the cilantro, green onions and a squeeze of fresh lime juice before serving. Serve with more lime wedges and Mexican crema.