# What You Need:
→ Vegetables & Base
01 - 4 cups tortilla chips
02 - 2 cups corn kernels (fresh, frozen, or drained canned)
03 - 1/2 cup red onion, finely diced
04 - 1 jalapeño, finely chopped (optional)
05 - 1/4 cup fresh cilantro, chopped
06 - 2 green onions, thinly sliced
→ Dairy & Cheeses
07 - 1 cup shredded Monterey Jack
08 - 1 cup shredded cheddar
09 - 1/2 cup cotija cheese, crumbled
→ Chipotle Crema
10 - 1/2 cup sour cream
11 - 2 tablespoons mayonnaise
12 - 1 to 2 tablespoons chipotle in adobo, minced, to taste
13 - 1 teaspoon lime juice
14 - 1/4 teaspoon garlic powder
15 - Salt, to taste
→ Finishing Touches
16 - 1 lime, cut into wedges
17 - Chili powder or smoked paprika, for garnish
# Step-by-Step:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Heat a dry or lightly oiled skillet over medium-high heat. Add the corn kernels and sauté, stirring occasionally, until lightly charred and fragrant, about 4–5 minutes. Transfer to a bowl and set aside.
03 - Spread the tortilla chips in a single even layer across the prepared baking sheet, allowing space for even melting.
04 - Evenly distribute the charred corn, diced red onion, chopped jalapeño (if using), shredded Monterey Jack, and shredded cheddar over the chips.
05 - Place the sheet in the preheated oven and bake until the cheeses are fully melted and bubbling, 8–10 minutes. Monitor closely to prevent burning.
06 - While the chips bake, whisk together sour cream, mayonnaise, minced chipotle, lime juice, garlic powder, and salt in a small bowl until smooth. Adjust seasoning and chipotle heat to taste.
07 - Remove the chips from the oven and immediately sprinkle crumbled cotija, chopped cilantro, and sliced green onions over the hot cheese so they adhere.
08 - Drizzle the chipotle crema generously over the assembled chips, using a spoon or squeeze bottle for even coverage.
09 - Dust with chili powder or smoked paprika, arrange lime wedges alongside, and serve hot. Offer optional proteins or beans for a heartier presentation.
