Mexican Street Corn Nachos | Blue Jean Chef - Meredith Laurence

Ingredients

• 1 tablespoons butter (melted)
• 1 tablespoons all-purpose flour
• 1½ cups milk
• 1½ cups shredded white Cheddar cheese (divided)
• 1½ cups shredded Monterey jack cheese (divided)
• 3 tablespoons canned diced green chilies
• ½ teaspoon chili powder
• ¼ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 4 ears corn
• ¼ cup mayonnaise
• ⅓ cup cotija cheese
• ¾ teaspoon chili powder
• 1 bag white corn tortilla chips
• ⅓ cup diced red onion
• 2 Jalapeño peppers (sliced)
• Mexican crema**
• Fresh chopped cilantro
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/4 teaspoon salt
• 2 teaspoons fresh lime juice