Chicken Nachos Supreme with Pico de Gallo and Mexican Street Corn

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Chicken Nachos Supreme

1. Preheat the oven to 400°F and line a large rimmed baking sheet with foil. 10 min
2. Combine 1½ teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and 1 teaspoon kosher salt in a small bowl. 3 min
3. Pat the 1½ pounds chicken breasts dry, rub all over with 1 tablespoon olive oil, then coat evenly with the spice blend. 4 min
4. Bake the seasoned chicken breasts on the foil-lined sheet for 22–25 minutes until an instant-read thermometer reads 165°F. 24 min
5. Let the chicken rest 5 minutes, then shred it with two forks into bite-sized pieces. 5 min
6. Drain and rinse the 15-ounce can of black beans, then spread the 12 ounces of tortilla chips in a single even layer on the foil-lined baking sheet. 3 min
7. Scatter the shredded chicken and black beans evenly over the chips, then top with 2½ cups shredded Mexican cheese blend and ½ cup pickled jalapeño slices. 3 min
8. Bake the loaded nachos at 400°F for 10–12 minutes until the cheese is fully melted and bubbling at the edges. 11 min
9. Remove from the oven, dollop ½ cup sour cream over the top, and squeeze the halved lime over everything before serving immediately. 2 min

Fresh Pico de Gallotopping

1. Core and finely dice 4 roma tomatoes and finely dice ½ white onion. 6 min
2. Seed and mince 1 fresh jalapeño, then roughly chop ¼ cup fresh cilantro. 4 min
3. Combine the tomatoes, onion, jalapeño, and cilantro in a bowl, add 2 tablespoons fresh lime juice and ½ teaspoon kosher salt, and stir to combine. 2 min
4. Let the pico sit at room temperature for at least 10 minutes so the flavors meld before spooning over the nachos. 10 min

Mexican Street Cornside

1. Stir together 3 tablespoons mayonnaise, 2 tablespoons sour cream, 1 tablespoon fresh lime juice, ¾ teaspoon chili powder, ¼ teaspoon kosher salt, and (if using) ⅛ teaspoon cayenne pepper in a small bowl to make the crema. 4 min
2. Crumble ½ cup cotija cheese and finely chop 2 tablespoons fresh cilantro; set both aside. 3 min
3. Heat a grill or grill pan over high heat for 5 minutes until very hot. 5 min
4. Timing-sensitive step. Place the 4 husked ears of corn directly on the grill and cook, turning every 2–3 minutes, for 10–12 minutes total until charred in spots and kernels are tender. 11 min
5. Transfer the charred corn to a platter, brush each ear generously with the crema, then sprinkle with the cotija cheese and fresh cilantro. 3 min