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Mexican Street Corn Nachos

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Mexican Street Corn Nachos take all the bold, zesty flavors of classic elote and layer them over crispy tortilla chips for a show-stopping appetizer or fun weeknight meal. Loaded with sweet corn, creamy sauce, tangy cheese, and fresh toppings, these nachos are the ultimate fusion of street food and snack food.

Ingredients

Scale

For the Corn Topping:

  • 3 cups fresh or frozen corn kernels (thawed if frozen)

  • 1 tbsp olive oil

  • ¼ cup mayonnaise

  • ¼ cup sour cream

  • 1 tbsp fresh lime juice

  • 1 tsp chili powder

  • ¼ cup crumbled cotija cheese (or feta as a sub)

  • Salt and black pepper, to taste

For the Nachos:

  • 1 (12 oz) bag tortilla chips

  • 2 cups shredded Monterey Jack or Mexican blend cheese

  • 1 jalapeño, thinly sliced (optional)

  • ¼ cup chopped red onion

  • ¼ cup chopped fresh cilantro

  • Extra lime wedges, for serving

Instructions

  1. Char the corn:
    Heat olive oil in a large skillet over medium-high heat. Add corn and cook for 5–7 minutes, stirring occasionally, until lightly charred. Remove from heat.

  2. Mix the topping:
    In a bowl, combine mayo, sour cream, lime juice, chili powder, and a pinch of salt and pepper. Stir in charred corn and cotija cheese. Set aside.

  3. Build the nachos:
    Preheat oven to 350°F (175°C). Spread chips on a large baking sheet. Top with shredded cheese, then spoon the corn mixture evenly over the top. Add jalapeño slices and red onion.

  4. Bake:
    Bake for 10–12 minutes, or until cheese is melted and bubbly.

  5. Garnish and serve:
    Sprinkle with chopped cilantro and serve with lime wedges. Dig in while hot!

Notes

  • Add diced avocado, black beans, or grilled chicken to make it more filling.

  • Want extra heat? Mix a dash of hot sauce into the corn topping or use spicy jalapeños.

  • Cotija gives it classic elote flavor, but feta or queso fresco work too.

Find it online: https://ukfinda.com/mexican-street-corn-nachos/