Ingredients

The following ingredients have 4 Servings
  • 2 ears of fresh corn
  • 1 tbsp olive oil
  • 1/2 12 oz bag tortilla chips
  • 1 can red kidney beans (drained and rinsed)
  • 6-8 sliced refrigerated tricolor jalapenos (chopped)
  • 2 cups shredded cheddar cheese
  • avocado and cilantro for garnish
  • tomatillo salsa for dipping

Instruction

  • Preheat oven to 400°.
  • Cut corn off the cob.(I use a bundt cake pan for this.)
  • Heat a cast iron or other skillet over medium-high heat and add 1 tbsp olive oil.
  • Saute corn for about 5 minutes or until it starts to get a bit charred. Stir frequently.
  • Remove from pan and set aside.
  • Spread about 1/3 of the tortilla chips into your skillet.
  • Top with 1/3 of the warm corn, kidney beans, and cheese. Repeat.
  • Cook for about 15 minutes or until cheese gets gooey.
  • Top with jalapenos, cilantro, and avocado.
  • I like to serve mine with tomatillo salsa.