SUCCUMB TO QUESTIFIED STREET CORN ELOTE NACHOS. It’s January. And the holiday reverie has given way to the subtler joys of carpools, overdue performance reviews, and scraping ice off the windshield with whatever loyalty card happens to be in your cupholder. What the world needs now is elote. And while the minivan might not make it south of the border this winter, Questified Street Corn Elote Nachos bring the magic of Mexico City to wherever you happen to be. With a muy generosa helping of protein to keep you powered up all winter long. Yep. It’s basically cheating.
Check out the full recipe below:
NUTRITIONAL INFO
MEXICAN STREET CORN (ELOTE) NACHOS
Yields: 2 servings | Serving Size: 1/2 the nachos
Calories: 400 | Protein: 30g | Fat: 28g | Net Carb: 11g
Total Carb: 12g | Sugar: 1g
Ingredients
MEXICAN STREET CORN (ELOTE) NACHOS
Cheese:
- ½ tbsp butter
- ½ tbsp gluten free flour
- ¼ cup jack cheese, shredded
- ¼ cup almond milk, unsweetened
- Salt and pepper to taste
Corn:
- ½ tbsp olive oil
- ⅓ cup frozen corn
- ½ tbsp mayonnaise
Nachos:
Method
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Add all the cheese ingredients to a frying pan over medium low heat and stir until melted.
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Heat a frying pan on medium heat, add the olive oil and frozen corn.
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Cook until browned.
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Remove from heat and toss with mayonnaise.
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Assemble the nachos by laying on the chips on a serving platter, top with cheese sauce, corn, cotija cheese and cilantro.
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Serve immediately.
