Description
These Mexican Street Corn Nachos combine crispy tortilla chips with creamy, spicy elote-inspired toppings—think charred corn, cotija cheese, and a zesty lime crema. Perfect for game day or a fun twist on Taco Tuesday!
Ingredients
Scale
- Nachos:
- 1 bag (10-12 oz) tortilla chips
- 2 cups fresh corn kernels (from 2–3 cobs, or frozen, thawed)
- 1 tbsp olive oil
- 1 cup shredded Monterey Jack or cheddar cheese
- Crema:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lime juice (about 1 lime)
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Toppings:
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional, for heat)
- 1 tsp Tajín seasoning (or chili powder)
- Lime wedges for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- Char the Corn: Heat olive oil in a skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until slightly charred, about 5-7 minutes. Set aside.
- Assemble Nachos: Spread tortilla chips in an even layer on the baking sheet. Sprinkle half the shredded cheese over the chips, followed by the charred corn, then the remaining cheese.
- Bake: Bake for 8-10 minutes, or until the cheese is melted and bubbly.
- Make the Crema: While nachos bake, whisk together sour cream, mayonnaise, lime juice, chili powder, and garlic powder in a small bowl until smooth.
- Top and Serve: Remove nachos from the oven. Drizzle with crema, then sprinkle with cotija cheese, cilantro, jalapeño slices (if using), and Tajín seasoning. Serve immediately with lime wedges on the side.
Notes
- For extra protein, add 1 cup cooked shredded chicken or black beans between the cheese layers.
- Use canned corn (drained) if fresh isn’t available; char it for best flavor.
- Store leftovers (without crema) in an airtight container for up to 2 days; reheat in the oven to crisp up chips.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg