If you have leftover corn on the cob this summer, this is a great way to use it up. Make Mexican street corn nachos.
Strip the corn off of the cobs and place it in a heavy frying pan with a pat of butter. Let it cook without stirring until it begins to brown. Season with salt and pepper and stir in 3 tablespoons of mayonnaise.
Make a simple cheese sauce by simmering 1 cup of cream mixed with 1 tablespoon of cornstarch. Once bubbles form around the edges, add 8 ounces of cheddar or Monterey Jack cheese and stir over low heat until it melts.
Cover a platter with tortilla chips. Add some sour cream off to the sides.
Brown some chorizo and drain it thoroughly.
Chop some tomatoes and green oilves.
Drizzle the cheese sauce over the chips.
Top with the corn.
Sprinkle the chorizo over everything and then sprinkle with cojita cheese. Add the olives and tomatoes and sprinkle with freshly chopped cilantro. Serve with lime wedges to squeeze over the top.