Esquites Nachos

This is NACHO average snack.

INGREDIENTS:

2 tbsp. olive oil
3 cups fresh or frozen corn kernels
Trader Joe's Everything but the Elote Seasoning
1 jalapeño, seeded and minced
2 tbsp. fresh lime juice, divided, plus wedges for serving
1/4 cup sour cream
2 tbsp. mayonnaise
1 bag of your favorite Tia Lupita Cactus Tortilla Chips
2 1/2 cups shredded Monterey Jack or your favorite cheese to melt
2 tbsp. crumbled Cotija
2 tbsp. chopped fresh cilantro

INSTRUCTIONS:

1. Preheat oven to 375°. In a large skillet over high heat, heat oil. Add corn; season to taste. Toss until cooked through, about 3 minutes. Transfer corn to a large bowl. Add jalapeño and 1 tablespoon lime juice to corn and stir to combine.

2. In a small bowl, stir sour cream, mayonnaise, and remaining 1 tablespoon lime juice; season with salt (optional).

3. Layer chips and Monterey Jack in an ovenproof skillet or on a large sheet pan. Bake until cheese is melted, about 5 minutes.

4. Top chips with corn mixture, creamy mayonnaise, cotija, and cilantro.