Tortilla Chips with Grilled Corn and Cheddar
This quick nibble is like self-contained nachos, except each chip gets its own heaping spoonful of topping before going in the oven.
Martha Stewart Living, September 2008
- 2 ears of corn, husked
- Extra-virgin olive oil, for brushing
- Coarse salt and freshly ground pepper
- 1 to 2 jalapeno chiles
- 1 scallion, thinly sliced
- 2 tablespoons minced fresh cilantro, plus sprigs for garnish
- 1 tablespoon fresh lime juice
- 4 ounces cheddar cheese, grated (1 3/4 cups)
- 24 tortilla chips, preferably lime-chili flavor
- Preheat grill to medium-high heat. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 3 to 4 seconds.)
- Brush corn with oil, and season with salt and pepper. Grill corn and chiles, turning occasionally, until grill marks appear and both are tender, about 10 minutes. Let cool slightly.
- Cut kernels off cobs, and transfer to a medium bowl. Peel, stem, and seed jalapenos. Cut into 1/8-inch dice, and add to corn. Add scallion, cilantro, lime juice, and 1 1/4 cups cheese to corn mixture. Toss until well combined.
- Preheat broiler. Arrange chips in a single layer on a rimmed baking sheet. Top each chip with a tablespoon of corn mixture. Sprinkle remaining 1/2 cup cheese over chips. Broil until cheese is bubbly, about 30 seconds. Garnish with cilantro sprigs, and serve immediately.
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