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Friday, June 28, 2019

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INGREDIENTS
  • 2 tbsp. extra-virgin olive oil
  • 3 c. frozen corn
  • 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
  • 1 (9-oz.) package corn tortilla chips
  • 2 1/2 c. shredded Monterey Jack
  • 2 tbsp. crumbled cotija
  • 2 tbsp. freshly chopped cilantro

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