If you’re searching for the ultimate crowd-pleaser that captures the spirit of a summer street festival, look no further than these Mexican Street Corn Nachos. Combining everything you love about classic elote—smoky charred corn, creamy sauce, zesty lime, and a punch of chili—with layers of gooey cheese and crispy tortilla chips, this dish is pure fiesta on a platter. Whether you’re feeding a hungry family or dazzling friends at your next get-together, these nachos are an irresistible twist on tradition that will have everyone coming back for seconds.
Ingredients You’ll Need
Every ingredient in Mexican Street Corn Nachos brings something special to the table, from color and crunch to bold, bright flavors. Most are pantry staples, making this recipe as easy to pull together as it is delicious.
- Tortilla chips: The crunchy canvas for all those fabulous toppings; choose sturdy chips to hold up under the layers.
- Corn kernels: Fresh, canned, or frozen all work beautifully, but a quick char in the pan brings out their natural sweetness.
- Olive oil: Helps caramelize and char the corn for that classic street corn flavor.
- Mayonnaise: Essential for the creamy elote-inspired sauce that ties everything together.
- Sour cream: Adds tang and richness to the drizzle.
- Chili powder: Brings a warm, smoky heat that’s not too overpowering.
- Garlic powder: A simple way to bump up the savoriness.
- Lime juice: Brightens the whole dish with a fresh citrus kick.
- Shredded Monterey Jack or cheddar cheese: Melts beautifully for gooey goodness in every bite.
- Cotija cheese: The salty, crumbly finish that makes Mexican Street Corn Nachos taste authentic.
- Chopped cilantro: For a burst of herby green freshness.
- Sliced green onions: Adds a mild onion bite and a pop of color.
- Jalapeño (optional): Thinly sliced for those who like a little extra heat.
- Lime wedges: Squeezing fresh lime over the top is pure magic—don’t skip it!
How to Make Mexican Street Corn Nachos
Step 1: Char the Corn
The magic starts with charring your corn. Heat the olive oil in a skillet over medium-high heat, then add the corn kernels. Sauté for 4 to 5 minutes, stirring occasionally, until the corn is slightly charred and fragrant. This step deepens the flavor and gives the nachos that irresistible street corn vibe.
Step 2: Make the Creamy Elote Sauce
In a small bowl, whisk together the mayonnaise, sour cream, chili powder, garlic powder, and fresh lime juice. This creamy, tangy sauce is the heart of Mexican Street Corn Nachos, tying together the sweetness of the corn with the richness of the cheese.
Step 3: Prep the Nachos Base
Line a large baking sheet with parchment paper or foil for easy cleanup. Spread the tortilla chips evenly across the pan, making sure to cover the whole surface—this ensures every chip gets a little love.
Step 4: Add the Shredded Cheese
Sprinkle the shredded Monterey Jack or cheddar cheese generously over the tortilla chips. Don’t be shy here—the more even the coverage, the more melty, gooey bites you’ll get.
Step 5: Bake Until Bubbly
Slide your pan into a preheated 400°F oven and bake for 5 to 7 minutes, just until the cheese is melted and bubbling. Keep an eye on them so they don’t overcook; you want golden, not burnt!
Step 6: Pile on the Toppings
Remove the nachos from the oven and immediately scatter the charred corn over the cheesy chips. Drizzle the creamy elote sauce all over, then sprinkle with cotija cheese, chopped cilantro, green onions, and jalapeño slices if you’re feeling spicy. A few squeezes of fresh lime juice right before serving make these Mexican Street Corn Nachos sing.
How to Serve Mexican Street Corn Nachos
Garnishes
The right garnishes elevate your nachos from good to unforgettable. Crumbled cotija cheese, freshly chopped cilantro, and sliced green onions add vibrant color and flavor, while jalapeños give a gentle heat. Don’t forget those lime wedges—their zingy squeeze brings every bite to life!
Side Dishes
Pair your Mexican Street Corn Nachos with cool and creamy sides like guacamole or classic pico de gallo. A simple black bean salad or a crisp cucumber salad also rounds out the meal, balancing the richness with freshness and crunch.
Creative Ways to Present
For parties, serve the nachos family-style right off the baking sheet, or build individual portions on small plates. For a fun twist, try layering everything in a cast-iron skillet or using mini sheet pans for personalized servings. However you serve them, these nachos steal the show.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Mexican Street Corn Nachos (it’s rare!), transfer them to an airtight container and refrigerate. They’ll keep well for up to 2 days. The chips may soften, but the flavors become even more intense.
Freezing
While nachos are best enjoyed fresh, you can freeze the charred corn and the elote sauce separately for up to a month. Just thaw them in the fridge before assembling fresh nachos for your next craving.
Reheating
To bring leftover nachos back to life, spread them out on a baking sheet and warm in a 350°F oven for 5 to 8 minutes. This helps restore some of the crispiness. Avoid microwaving, as it can make the chips soggy.
FAQs
Can I make Mexican Street Corn Nachos gluten-free?
Absolutely! Just check that your tortilla chips are certified gluten-free, and you’re good to go. The rest of the ingredients are naturally gluten-free, so everyone can dig in without worry.
What’s the best cheese to use?
Monterey Jack melts beautifully and adds a creamy texture, but cheddar gives a sharper flavor. Feel free to use a mix, or try pepper jack for extra kick. Cotija cheese is a must for that true elote flavor!
Can I add protein to these nachos?
Definitely! Shredded cooked chicken, seasoned ground beef, or black beans all make fantastic additions. Just scatter your protein over the chips before adding the cheese and baking.
How spicy are these nachos?
The base recipe is mild, with just a touch of chili powder. For more heat, add extra jalapeños, a sprinkle of hot sauce, or a dash of Tajín. Adjust the spice level to suit your crowd.
Can I prepare any elements ahead of time?
Yes! The elote sauce can be made up to two days in advance and stored in the fridge. You can also char the corn ahead of time, making final assembly quick and easy.
Final Thoughts
If you’re ready to shake up your nacho routine, give these Mexican Street Corn Nachos a try. Bursting with vibrant flavors and irresistible textures, they’re as fun to make as they are to eat. Gather your friends, fire up the oven, and let the fiesta begin!
Print
Mexican Street Corn Nachos Recipe
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Mexican Street Corn Nachos offer a delicious twist on classic nachos, combining crispy tortilla chips with charred corn, melted cheese, and a zesty mayo-lime sauce. Topped with cotija cheese, fresh cilantro, green onions, and optional jalapeño slices, this flavorful appetizer or main course is perfect for parties or casual meals with a vibrant Mexican-inspired flair.
Ingredients
Nachos Base
- 8 cups tortilla chips
- 1 1/2 cups shredded Monterey Jack or cheddar cheese
- 1/2 cup crumbled cotija cheese
Charred Corn
- 2 cups corn kernels (fresh, canned, or thawed frozen)
- 1 tablespoon olive oil
Mayo-Lime Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Juice of 1 lime
Toppings
- 2 tablespoons chopped cilantro
- 1/4 cup sliced green onions
- 1 small jalapeño, thinly sliced (optional)
- Lime wedges, for serving
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper or foil to prevent sticking and for easy clean-up.
- Char the Corn: In a skillet over medium-high heat, warm the olive oil and sauté the corn kernels for 4 to 5 minutes until they become slightly charred and develop a smoky flavor. Remove from heat and set aside.
- Prepare the Sauce: In a small bowl, whisk together the mayonnaise, sour cream, chili powder, garlic powder, and freshly squeezed lime juice until thoroughly combined to create a creamy, tangy sauce.
- Assemble the Nachos: Spread the tortilla chips evenly across the prepared baking sheet. Sprinkle the shredded Monterey Jack or cheddar cheese liberally over the chips to ensure even melting.
- Bake the Nachos: Place the baking sheet in the preheated oven and bake for 5 to 7 minutes, or until the cheese is fully melted and bubbly.
- Add Toppings: Remove the nachos from the oven. Evenly distribute the charred corn over the melted cheese. Drizzle the mayo-lime sauce on top, then sprinkle with crumbled cotija cheese, chopped cilantro, sliced green onions, and jalapeño slices if using.
- Serve: Serve the nachos immediately with lime wedges on the side to squeeze over the top for added zest and brightness.
Notes
- For a heartier meal, add cooked, seasoned chicken or black beans on top before baking.
- Drizzle with hot sauce or sprinkle with Tajín seasoning for an extra spicy kick.
- Use fresh corn when in season for the best flavor.
- If you prefer a dairy-free version, substitute mayonnaise and sour cream with vegan alternatives and use a plant-based cheese.
- Serve immediately to enjoy the nachos while the cheese is still melted and the chips are crispy.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Appetizer or Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 2g
- Sodium: 510mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
