with Creamy Avocado + Lime Dressing
The perfect blend of summer flavors with corn on the cob and garden-fresh cilantro!
Nachos! Who doesn’t love toasted chips loaded with melted cheese and toppings?! Even Bailey smiles when the toasted chips and queso get to the table!
THIS IS A QUICK, DELICIOUS AND SUPER FILLING SUMMER ENTREE! UTILIZING YOUR INSTANT POT YOU CAN EASILY MAKE THIS DISH IN A FRACTION OF THE TIME WITHOUT HEATING UP THE KITCHEN
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DISCLAIMER: THERE IS ONE STEP THAT MAY REQUIRE YOU TO QUICKLY TURN ON YOUR OVEN AND THAT IS TO TOAST THE TRAY OF TORTILLA CHIPS!
ALTERNATELY, YOU CAN USE A FOIL PAN ON THE GRILL OR YOUR AIR FRYER LID (IN BATCHES). IF I’M NOT GRILLING I’LL JUST QUICKLY TURN THE OVEN ON BROIL AND PLACE THE TRAY OF CHIPS IN WHILE ITS PREHEATING. IT ONLY TAKES A MINUTE OR TWO! THEN I SHUT IT OFF – WAY BEFORE IT HEATS THE HOUSE OR EVEN COMES TO TEMPERATURE.
START HERE!
Whether you are using the grill or Instant Pot, you want to begin by making the creamy avocado + lime dressing first; so that it has time to chill in the refrigerator
This is similar to the jalapeno lime dressing that I use in the Hawaiian Chicken + Pineapple Tacos recipe, but with an added avocado (which of course is optional).
Using a mixer, blend mayo (or Greek yogurt + 1 tbs avocado oil), sour cream, spices, avocado, jalapeno, and fresh lime juice.
Store mixture covered in the refrigerator until nachos are ready to serve
NOTES ABOUT THE CORN:
I strongly recommend using fresh corn on the cob or frozen corn. That’s why I typically make this during the mid-summer to early fall when the corn is at peak harvest. Canned corn (drained) can work in a pinch, but not recommended.
I have read other corn recipes that call for a quick-cooking of the corn before sauteeing – I do not agree. The best results are seared corn kernals fresh off the cob
Easily remove kernels from a cob with a bundt pan! It is a great tool that helps you hold the cob steady while collecting the kernels.
IP USERS: Remove kernals prior to cooking
Grill Masters: Remove kernels after grilling cob
NOTES ABOUT THE CHICKEN:
Boneless Chicken breasts – frozen or fresh
You can omit altogether if you want just a street corn style taco sans the meat! All of the other ingredient measurements stay the same!
I always forget to thaw the chicken in time, so I will be walking you through the steps of this recipe using frozen chicken (vs grilling). Also because the temp outside is brutal, and I’m not one to stand in front of a hot grill. 🙂
The absolute best way that I’ve found to cook frozen chicken breasts, is poached in the Instant Pot. The results are a consistently tender chicken.
Some bloggers call for the use of broth when poaching chicken, but because this method requires 4 cups of liquid, I feel that using chicken stock/broth is wasteful – the chicken comes out moist and just as flavorful using water and basic spices. Save the broth for your Tuscan Chicken Rigatoni recipe!
In the pot of your large pressure cooker add 4 cups water and the frozen chicken breasts. (mine is a big block- but 1 layer.) Sprinkle in the spices- the salty water will be drained after cooking so don’t think the spice measurements are too much.
Set your IP to High Pressure for 4 minutes. With 4 cups of liquid and frozen chicken, it will take about 15 minutes for the cooker to come to pressure and begin the cooking countdown. When it has completed, select cancel (you can unplug the cooker) – Allow a full Natural Pressure Release (about 18 minutes). When the pressure is released, the pin on the lid will drop and you’ll be able to open the lid. Your chicken breast should be fully cooked and 165 degrees F. Remove chicken and place into a small bowl. Drain liquid from the pot.
Using a hand mixer or forks, shred the chicken breasts and set aside covered.
EASILY TRANSFORM FROZEN CHICKEN USING YOUR INSTANT POT!
NOW THAT YOU HAVE TRANSFORMED A FROZEN BLOCK OF MEAT INTO TENDER, JUICY, WELL SEASONED & SHREDDED CHICKEN ….. ITS TIME FOR SOME NACHOS!
CONTINUING WITH YOUR INSTANT POT:
Returning to the Pressure cooker, select Saute mode on your instant pot. When the display reads HOT, add 2 tbsp of butter. Immediately add the corn and chili powder. Saute corn, stirring occasionally until the kernels start to get slightly toasted (about 5 minutes). Pour in your shredded chicken & spices and continue sautéing mixture for another 3 minutes. Turn IP off. Add 3 tbsp mayo (Greek yogurt or sour cream are fine as substitutes) and combine.
TOAST YOUR FAVORITE TORTILLA SHELLS:
On the large baking sheet in the oven on broil. (I quickly turn the oven on and get the chips in and out of there before it even gets to the high temp)
Using an air fryer lid (place chips in basket directly over chicken/corn mixture) at 450 degrees F in small batches. Topping each batch with shredded cheese as you take them out.
In a large tin foil pan over the grill until lightly toasted. top with shredded cheese immediately.
IMMEDIATELY TOP CHIPS WITH SHREDDED CHEESE & CHICKEN-CORN MIXTURE. FINISH BY SPRINKLING ON YOUR FAVORITE TOPPINGS- COTIJA (OR FETA) CRUMBLES, DICED RED ONION, SLICED JALAPENOS, CILANTRO, LIME JUICE, DRIZZLE DRESSING & SERVE!
SET IP TO SAUTE AND CUT 2 CUPS OF CORN OFF THE COBS 
ADD BUTTER, CORN & CHILI POWDER TO HOT PAN 
SAUTE CORN UNTIL GOLDEN 
ADD SHREDDED COOKED CHICKEN & SPICES 
ADD MAYO (SOUR CREAM OR PLAIN GREEK YOGURT) 
TOAST TORTILLA CHIPS AND TOP WITH CHEESE AND CHICKEN-CORN MIXTURE 
TOP YOUR NACHOS WITH CRUMBLED CHEESE, JALAPENOS, RED ONIONS, LIME JUICE, AND DRESSING. ENJOY!
FOR THE GRILL MASTERS
GRILL THE CHICKEN – I USE TENDERLOINS FOR FASTER COOKING 
GRILL THE CORN COBS REMOVE CORN KERNELS FROM COOKED COBS 
ADD CHILI POWDER 
SHRED THE GRILLED CHICKEN 
COMBINE CHICKEN & CORN 
ADD MAYO (SOUR CREAM OR PLAIN GREEK YOGURT) 
SEASON TO TASTE WITH SALT, PEPPER, GARLIC AND ONION 
TOP TOASTED TORTILLA CHIPS WITH CHEESE AND CHICKEN MIXTURE TOP YOUR NACHOS AND ENJOY!
SERVE IN LETTUCE BOATS OR IN A RICE BOWL! MAKE IT YOUR OWN AND DONT FORGET TO TAG US ON INSTAGRAM AND FACEBOOK! @DRIFTWOODCORNER
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Mexican Street Corn & Chicken Nachos
- Method: Instant Pot
Description
Instant Pot Shredded Chicken & Street Corn Nachos w/ Creamy Avocado + Lime Dressing
Ingredients
Ingredients:
1.5 pounds Boneless Chicken breast (FRESH OR FROZEN)
INSTANT POT: + 4 CUPS WATER AND 2.5 TBSP SALT
2 Tbsp butter
5 ears corn on the cob (or 2 cups frozen corn)
3 tbsp mayonnaise (sub: sour cream or plain greek yogurt)
1 tsp Granulated garlic (or powder)
1 tsp Granulated onion (or powder)
Salt/pepper to taste
Chili powder to taste – I use 1 tbsp
1 bag Tortilla chips
Shredded cheddar or Monterey jack (or substitute with a queso)
Cotija cheese (or similar crumbly goat/sheep cheese)
Optional toppings: jalapenos, red onions, cilantro and other toppings of your choice
Dressing:
1/3 cup mayo
½ cup sour cream (or plain Greek yogurt)
1 jalapeno
½ avocado
Juice of 2 whole limes
1 tbs avocado oil (or olive oil)
1 tsp granulated onion (or powder)
1 tbs fresh or dried cilantro (or dill- I prefer dill)
Salt/Pepper to taste
Add a few tablespoons of lime juice, water or jalapeno juice if the dressing is too thick.
Instructions
THE DRESSING:
In a blender combine all dressing ingredients above and pulse until smooth and creamy. Refrigerate until ready to serve nachos.
THE NACHOS
In the pot of your IP, pour 4 cups of water & 2.5 tbsp salt
Place 1.5 boneless, skinless chicken breasts (fresh or frozen) into the water (NOT ON TRIVET)
Ensure the sealing ring is on and close the lid. Set valve to sealing position and cook chicken on MANUAL High pressure for: 0 minutes (fresh chicken) or 4 minutes (frozen chicken)
After a full natural pressure release, open the lid and remove chicken. (Make sure chicken has reached at least 165 degrees F)
Using a hand mixer or forks, shred the chicken breasts and set aside covered.
Returning the IP Pot, select SAUTE mode
When IP reads HOT, add butter, corn & chili powder. Stirring frequently, sauté corn for about 5 minutes until they start turning golden.
Add shredded chicken, garlic, onion, and s/p to taste. Sauté an additional 2 minutes
Select CANCEL on IP
Incorporate mayo into the mixture
On a large baking sheet, toast tortilla chips under a broiler for 1-2 minutes. (See blog notes)
Remove from oven and top with shredded cheese (queso may be substituted) chicken-corn mixture and crumbled cotija. Add any other additional toppings such as red onions, jalapeno slices, and lime juice.
Drizzle dressing over the top and serve immediately!
NO INSTANT POT?
Cook seasoned chicken (salt/pepper, garlic, onion & chili powder) on the grill or oven/stovetop until internal temp reaches 165 degrees F. Set aside.
Cook corn cobs directly on the grill or cook kernels in a hot cast-iron skillet with 2 tbs oil until lightly golden. (Removing corn kernels from the cob after grilling)
Shred chicken in a bowl using hand mixer or forks and add to cooked corn. Add mayo and spices to taste. Toast nachos in the oven or on the grill (in large foil pan). Top with shredded cheese, corn & chicken mixture, cotija crumbles, and dressing.
Notes
Make them your own! Serve in lettuce boats, or rice bowl instead of nachos. Eat it as a dip with corn chips.
Make street corn nachos without the chicken! Omit chicken and continue with recipe following the same measurements & instructions!
Keywords: nachos, party food, summer
