Description

These Mexican Street Corn Nachos are loaded with all the flavors of classic elote – sweet corn, creamy mayo, Cotija cheese, lime, and chili – layered over crispy tortilla chips and melty cheese. Perfect for game day, gatherings, or a fun weeknight dinner with a twist!

Ingredients

8 oz tortilla chips (thick and sturdy ones work best)
2 cups corn kernels (fresh, canned, or frozen and thawed)
1 tablespoon butter or oil
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika (optional)
Juice of 1 lime
1 cup shredded Monterey Jack or cheddar cheese
1/3 cup crumbled Cotija cheese (or feta)
2 tablespoons chopped fresh cilantro
2 green onions, sliced

Optional toppings: jalapeño slices, hot sauce, extra lime wedges, diced tomatoes

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Instructions

Preheat oven to 400°F (200°C).
In a skillet over medium heat, melt butter and sauté corn until slightly charred, about 5–7 minutes. Set aside.
In a small bowl, mix mayo, sour cream, lime juice, chili powder, and paprika until smooth.
On a large baking sheet or oven-safe platter, spread out tortilla chips. Sprinkle with shredded cheese and half the sautéed corn.
Bake for 5–7 minutes or until cheese is melted and bubbly.
Remove from oven and drizzle with the mayo-lime sauce. Top with remaining corn, Cotija, cilantro, green onions, and any additional toppings.

Serve immediately while hot!

Notes

Add grilled chicken, chorizo, or black beans to make it a meal.
For extra smoky flavor, grill the corn or use fire-roasted canned corn.
Easily made vegetarian and gluten-free!