Ingredients

• 2 tablespoons extra virgin olive oil
• 3 cups frozen corn
• 2 tablespoons mayonnaise
• 1 (14-ounce) bag low salt tortilla chips
• 1 pound Monterey Jack cheese, grated
• 1 tablespoon cornstarch
• 1/2 cup cream
• 1/2 cup milk
• 1 clove garlic, minced
• 1/4 cup crumbled feta cheese
• 1/4 cup Four Fathers Jalapeno Hot Sauce
• 1/8 teaspoon chipotle chili powder
• 2 tablespoons sour cream
• 1/2 lime, sliced into wedges
• 2 tablespoons chopped cilantro

TOAST TORTILLA CHIPS

• Preheat the oven to 350°F. Spread the tortilla chips out on a large sheet pan and place in the oven for 10 minutes, until lightly browned.
• Make cheese sauce:
• While the tortilla chips are toasting, prepare the cheese sauce. Set up a double boiler with an inch of water in the lower pan. If you don't have a double boiler, place an inch of water in a small saucepan and place a metal bowl over it so that steam from the boiling water below heats the bottom of the bowl. Do not let the bowl touch the water.
• Place the grated Monterey Jack cheese in the top pan or bowl of the double boiler. Mix with the cornstarch. Pour in the cream and milk (can use half and half if you want). Add the minced garlic.

ASSEMBLE NACHOS

• Once the tortilla chips are lightly browned, remove them from the oven. Transfer to a large serving platter.
• Pour the cheese sauce over the chips. Sprinkle the top with the toasted corn. Sprinkle with feta cheese crumbles. Sprinkle with chipotle chili powder. Drizzle with sour cream. Sprinkle with cilantro.
• Drizzle Four Fathers Jalapeno Hot Sauce and sprinkle with a little lime juice and serve immediately with lime wedges.