Street Corn Steak Nachos
4-5 healthy servings
Ingredients
Steak
14oz sirloin steak strips
1T olive oil
1T lime juice
1t Tajin seasoning
1t cumin
1t onion powder
1t garlic powder
1/2 t chili powder
Street Corn
12oz bag frozen corn
1T mayo
1T greek yogurt
1T lime juice
1 t chili powder
2T finely chopped jalapeños
1/3 c finely chopped red onion
1/4 c cotija cheese (or queso fresco)
Other
10oz blue corn tortilla chips
6oz shredded Mexican cheese blend
3 stalks green onion, sliced
1 T finely chopped cilantro
Directions
Start by marinading your steak in all the steak ingredients for at least an hour.
In a medium pan on medium-high heat, cook your corn until golden/toasted. Remove from heat and into a bowl where you will mix in the remaining street corn ingredients.
In the same pan, cook your steak, with any extra marinade, on medium heat for about 8 minutes. You’ll want to cook it to rare (it will cook more in the oven).
Preheat oven to 375F. On a pan lined with parchment or foil put a layer of chips covered in cheese and steak (I cut my steak into smaller pieces). Then add another layer of chips, cheese and steak. Cook for about 8 minutes or until all your cheese is melted.
Remove from oven and top your nachos with your street corn, green onion and cilantro.
Notes
Gluten-free: This recipe is gluten-free as-is.
Dairy-free: This recipe can be dairy-free by omitting or substituting the yogurt and cheeses with your favorite dairy-free products.
Tajin: It’s this great chili lime seasoning that I LOVE to use. Find it here or look for other brands who sell similar products. I know they sell it at my Walmart and Target. You can always substitute 1T lime juice, 1/2t chili powder and 1/4 t salt.
Street Corn: Chance are you will have extra street corn that you can serve on the side as a dip for any extra chips.
Meal Prep
Cook your steak and make your street corn ahead of time, but I recommend putting together and cooking the nachos at the time you plan to eat them.