Nachos with Raw Corn Pico de Gallo
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 491
- Total Fat
- 26
- Saturated Fat
- 11
- Carbohydrates
- 48
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 16
- Cholesterol
- 47
- Sodium
- 525
- Total: 45 min
- Active: 45 min
Ingredients
For the Pico de Gallo:
1/4 cup finely chopped red onion
2 cups fresh corn kernels (from 2 to 3 large ears)
1/2 cup fresh cilantro, chopped
1/3 cup grape tomatoes, quartered
2 tablespoons sliced pickled jalapeños, chopped, plus 1 tablespoon brine
Juice of 1 large lime
Kosher salt and freshly ground pepper
For the Nachos:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/4 teaspoon chili powder
1 1/2 cups whole milk
4 ounces sharp cheddar cheese, grated
4 ounces Pepper Jack cheese, grated
Kosher salt
9 ounces yellow corn tortilla chips
Directions
- 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.
- 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.
- Layer the tortilla chips, cheese sauce and corn pico de gallo on a platter.