Crispy tortilla chips combined with creamy, cheesy, jalapeño corn dip is the ultimate comfort snack food. Perfect for Super-Bowl snacking!
Hi again to all my Chelsea’s Messy Apron friends! We are Jen and Emily, the mother-daughter blogging duo over on Layers of Happiness, and we are so happy to be back sharing these nachos with you today. Cheesy Jalapeño Corn Dip Nachos to be exact.
The name comes from the fact that these nachos are made up of two things: tortilla chips and cheesy corn dip. Except, instead of baking the corn dip in a baking dish, it gets baked in between layers of chips – so that all us impatient/lazy cooks out there (myself included) can dig in as soon as these come out of the oven with nothing more than our hands. 😉
The big game day is right around the corner and this is the perfect dip to make and share with the ones you love… or yourself… 🙂
Not only are these nachos easy, but they are also so hearty and delicious, and in my opinion, they are the ultimate comfort food – because well, what’s better than warm melty cheese, with flavorful corn, and crispy tortilla chips to shovel the delicious mixture into your mouth?
So when you are putting together your list of game recipes to enjoy during the big game, remember this. Make this. Crispy tortilla chips + cheesy corn dip = win. It’s everything you’d ever want from the two being thrown together. And it’s sure to be a hit with all ages!
Tips for success:
Shred your own block of cheese! Pre-shredded cheese has a coating of cornstarch for freshness and results in a much less creamy cheese when melted.
If you want to make this even easier, you could prepare the corn dip portion up to 2 days in advance.
I made mine in the skillet I cooked the peppers and corn in, but if you are serving this to crowd, you could easily double the corn dip mixture and use a baking sheet for double the nachos.
The spice in this dish is totally controllable. I only used one very small jalapeño, but if you like your nachos super mild, you could use a poblano pepper instead.
- 1 tablespoon butter
- 2 cups corn (fresh, thawed, frozen, or drained canned)
- 1/2 white onion diced
- 1/2 red bell pepper diced
- 2 green onions sliced
- 1 jalapeño seeded, finely diced (or poblano pepper for less spice)
- 1 clove garlic chopped
- 1/4 cup mayonnaise
- 1 cup colby jack cheese shredded
- salt and pepper
- Tortilla chips
- Cherry tomatoes halved (optional)
- fresh cilantro roughly chopped (optional)
- Sour cream optional
- Preheat oven to 425 degrees
- Melt the butter in a pan over medium-high heat, add the corn, saute until the corn starts to turn golden brown, about 3 minutes. Add the onion, and pepper and saute until the onions are soft, about 3-5 minutes. Add the green onion, jalapeño and garlic and saute until fragrant, about one minute.
- In a medium bowl, add the corn mixture, mayonnaise, and cheese, reserving some of the cheese for topping.
- Spread a single layer of tortilla chips in the bottom of skillet (same skillet used for corn) or in a baking dish/sheet. Spread 1/3 corn mixture on tortilla chips. Repeat layers 2 more times. Sprinkle remaining cheese on top.
- Bake until cheese is fully melted, 8-10 minutes. Top with fresh tomatoes, cilantro, and sour cream if desired. Serve immediately.