Irish Nachos

1. 1

   Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes.

2. 2

   Let cool.

3. 3

   Shuck corn and cut kernels from cobs.

4. 4

   On a large ovenproof plate, alternate layers of sliced potato and tortilla chips with the shredded cheddar, leaving just enough cheese to top the nachos.

5. 5

   Top the layered tortilla chips and potatoes with bell peppers, corn and pickles, then drizzle with queso dip to your liking.

6. 6

   Place the nachos under a broiler for about 2-3 minutes until the top is bubbly, then serve hot with your favorite St. Patrick's day beer.

* Per serving · 4 servings · Values may vary.

No additional tips available.