Irish Nachos

Directions

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.