Mexican Street Corn Nachos

Mexican Street Corn Nachos take all the bold, creamy, tangy flavors of classic elote (Mexican street corn) and layer them over a crispy bed of tortilla chips. Topped with grilled corn, a zesty crema, cotija cheese, lime, and fresh cilantro, these nachos are the ultimate party snack or game day favorite.

Why You’ll Love This Recipe

• Combines the flavors of elote with crunchy, cheesy nachos
• Perfect for sharing at parties, BBQs, or casual dinners
• Quick to assemble with simple ingredients
• Customizable with protein, spice level, or toppings
• A fun and unexpected twist on traditional nachos

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Tortilla chips
• Grilled or roasted corn kernels (fresh, frozen, or canned)
• Mayonnaise
• Sour cream or Mexican crema
• Fresh lime juice
• Garlic powder
• Chili powder or Tajín
• Crumbled cotija cheese
• Shredded Monterey Jack or cheddar cheese
• Fresh cilantro, chopped
• Sliced jalapeños (optional)
• Diced red onion (optional)
• Hot sauce or chili flakes (optional)

Directions

1. Preheat your oven to 375°F.
2. Prepare the crema sauce by mixing mayonnaise, sour cream, lime juice, garlic powder, and chili powder in a bowl. Set aside.
3. Arrange tortilla chips in a single layer on a large baking sheet or oven-safe platter.
4. Sprinkle shredded cheese over the chips and top with corn kernels.
5. Bake for 8–10 minutes, or until the cheese is melted and bubbly.
6. Drizzle with the prepared crema, then top with crumbled cotija cheese, chopped cilantro, and optional toppings like jalapeños, red onion, and a dash of hot sauce.
7. Serve immediately with lime wedges on the side.

Servings and Timing

• Servings: 4–6 (as an appetizer)
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Add Protein: Top with shredded chicken, ground beef, or black beans.
• Make it Spicy: Use hot chili powder, sliced fresh chiles, or spicy crema.
• Vegan Option: Use dairy-free cheese, vegan mayo, and plant-based crema.
• Sweet Corn Version: Add a pinch of sugar to the corn before roasting for a sweet-savory balance.
• Loaded Nachos: Add avocado, pico de gallo, or guacamole for even more layers.

Storage/Reheating

• Storage: Best enjoyed fresh. If you have leftovers, store them in an airtight container for up to 1 day.
• Reheating: Reheat in the oven at 350°F until warmed through and crispy again. Avoid microwaving, as chips may become soggy.

FAQs

Can I use canned corn?

Yes, just drain it well and lightly sauté or roast for more flavor.

What’s the best cheese for nachos?

A mix of melty cheese like Monterey Jack or cheddar, plus cotija for topping, gives great texture and taste.

How do I make it more authentic?

Use Mexican crema, freshly grilled corn, and traditional Tajín seasoning for that authentic street corn taste.

Can I prep this ahead of time?

You can prep the crema and toppings ahead, but assemble and bake right before serving for best texture.

Is this dish gluten-free?

Yes, just make sure your tortilla chips and toppings are certified gluten-free.

Can I make it in an air fryer?

Yes—air fry at 350°F for 5–7 minutes, watching closely to prevent burning.

How do I keep the chips crispy?

Use a light hand with the sauce and add wet ingredients like crema and toppings after baking.

What if I can’t find cotija cheese?

Feta is a good substitute with a similar crumbly, salty flavor.

What kind of corn works best?

Fresh grilled corn is ideal, but frozen or canned corn works well too with a quick sauté or roast.

Can I make this into a meal?

Yes, just add protein like shredded chicken or beef, and serve with a side salad or beans.

Conclusion

Mexican Street Corn Nachos are a flavorful, cheesy, and totally crave-worthy mashup of two classics—nachos and elote. Easy to make and endlessly customizable, they’re perfect for parties, snacks, or a fun twist on dinner. One bite and you’ll see why they disappear fast!

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