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Ingredients

Grilled Street Corn and Sweet Potato Nachos

  • 1 bag blue corn tortilla chips
  • 1 cup grilled white corn
  • 1 cup roasted sweet potatoes, diced
  • 1/2 teaspoon olive oil
  • 1/8 teaspoon cayenne pepper
  • Salt
  • 1 can black beans
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Cotija cheese

Pepitas

  • 1/4 cup raw pumpkin seeds
  • 1/2 lime
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cayenne
  • 1/2 granulated garlic

Greek Yogurt Cream Sauce

  • 1 cup lime Greek yogurt
  • 2 tablespoons lime juice
  • 2 tablespoons lime zest
  • 2 tablespoons cilantro, minced
  • 1 clove garlic, minced
  • 1/4 chipotle pepper
  • 1/8 teaspoon cayenne
  • Fresh red chili pepper & guacamole, to garnish

Steps

Grilled Street Corn and Sweet Potato Nachos

  1. Heat grill, or if using gas stove grill corn directly on stove burner.
  2. Grill the corn. Place the husked corn onto the grill/stove burner with tongs. Grill the corn for about 3 minutes, undisturbed if on grill, or keep rotating on the stove burner until kernels begin to turn golden brown and look charred. When all sides are browned, remove.
  3. In a bowl, toss sweet potatoes, olive oil, cayenne pepper and salt.
  4. Put on a lined sheet tray and roast in oven at 400°F for 25 minutes.

Pepitas

  1. In a bowl, toss raw pumpkin seeds with lime juice, sea salt, cayenne and garlic.
  2. Place on a lined sheet tray and roast at 400°F for 3-5 minutes.

Greek Yogurt Cream Sauce

  1. Make the Greek yogurt crema: Combine lime Greek yogurt, lime juice, lime zest, cilantro, garlic, chipotle pepper and cayenne pepper.
  2. Spread out the tortilla chips on the baking blanket. Layer half of the grilled white corn, black beans, diced roasted sweet potato and crumble Cotija cheese on top.
  3. Add a dollop of the Greek yogurt crema. Repeat, garnishing the top layer with guacamole, Greek yogurt crema, pepitas, chopped cilantro and red chili peppers.