These Weed Infused Elotes Nachos are a weed lovers dream. Corn Chips, Roasted Jalapeño Queso, Fire Roasted Corn, Smoked Paprika, Serrano Peppers, Vegan Parmesan, & Cilantro turn your favorite Mexican street food into delicious nachos.
Add all of your ingredients to a pot (starting with less milk & increasing as the cream cheese melts down to your desired thickness).
Whisk consistently the whole time to emulsify the queso.
I usually end up adding 3 cups of unsweetened regular almond milk in total for my desired thickness. It's not super thick, but also not incredibly thin. You want to add at least enough milk for the cream cheese to be able to properly melt though.
If you're working with fresh corn, before cutting it off the cob, turn on your gas burners and place your shucked corn directly onto the flame. Once it starts to slightly blacken, turn the corn & keep rotating until its finished on all sides. You don't want to totally burn it, but you want a little char. Once slightly cooled, cut the kernels off the cob.
*If you're using frozen corn, just buy frozen fire roasted corn instead of regular corn. If you cannot find this, regular corn will do just fine.
Add your corn to a skillet with your oil & spices, and cook just until warm, then set aside.
Lay down your base of corn chips first, any kind you like will work, but ones that have some lime on them are nice.
Generously add your queso until all of the chips are covered. I always add some queso in a bowl on the side as well.
Top with your corn, smoked paprika, vegan parmesan, Serrano peppers, cilantro, and a big squeeze of lime. Then dig in!