Nacho-Topped Corn on the Cob

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Nacho Topped Corn on the Cob

Yield 4

Author Judy Doherty

Prep time

5 Min

Cook time

20 Min

Total time

25 Min

Mango salsa, melted cheese, and crunchy tortilla chips top this corn on the cob for a spicy treat.

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Ingredients

• 4 ears of corn, shucked
• 1 tablespoon olive oil
• 1 cup chunky prepared salsa
• 1 chopped mango
• 1/2 cup shredded mozzarella cheese
• 1/4 cup smashed tortilla chips
• sprig of cilantro

Instructions

1. Husk the ears of corn. Rinse off any of the remaining silk and trim off any bad kernels. Brush with the olive oil. Pan-fry the ears of corn in a large grill pan or on the grill until done. Preheat the oven to 400°F.
2. Mix the chopped mango with the prepared salsa. Place the corn in a pan. Top with the mango salsa, cheese, and crunched-up tortilla chips.
3. Place in the oven for about 10 minutes until the cheese melts.
4. Top with fresh cilantro and serve.

Nutrition Facts

Calories

234

Fat

10 g

Sat. Fat

3 g

Carbs

34 g

Fiber

4 g

Net carbs

30 g

Sugar

15 g

Protein

8 g

Sodium

552 mg

Cholesterol

11 mg

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