2 tbsp. extra-virgin olive oil
3 c. fresh or frozen corn kernels
Kosher salt
Freshly ground black pepper
1 jalapeño, seeded and minced
2 tbsp. lime juice, divided, plus wedges for serving
1/4 c. sour cream
2 tbsp. mayonnaise
2 1/2 c. shredded Monterey Jack
2 tbsp. crumbled cotija
2 tbsp. freshly chopped cilantro
- Preheat oven to 375°. In a large ovenproof skillet over high heat, heat oil. Add corn and season with salt and pepper. Cook, tossing until just cooked through, about 2 minutes. Transfer corn to a large bowl and wipe the skillet.
- Stir in jalapeño and 1 tablespoon lime juice to the corn. In a small bowl, stir together sour cream, mayonnaise, and remaining tablespoon lime juice. Season with salt.
- Layer tortilla chips and Monterey Jack in skillet. Bake until cheese is melty, about 5 minutes.
- Top broiled tortilla chips with corn mixture. Garnish with mayonnaise mixture, cotija, and cilantro.
