Recipe courtesy of Melissa Gaman for Food Network Kitchen

Nachos with Raw Corn Pico de Gallo

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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 to 6 servings
Nachos need little more than melty cheese to be delicious at their most basic level, but this version is all about showing off crisp, sweet raw corn by layering in a vibrant and crisp corn pico de gallo. Using yellow corn tortillas doubles down on the corn flavor and a simple stovetop cheese sauce helps secure the corn pico to each chip.


For the Pico de Gallo:

For the Nachos:


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