Name: Mexican Street Corn Nachos Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-American
Ingredients: Tortilla Chips: 8 cups Corn: 2 cups cooked (grilled, roasted, or canned and drained) Olive Oil: 1 tablespoon Chili Powder: 1/4 teaspoon Smoked Paprika: 1/4 teaspoon Garlic Powder: 1/4 teaspoon Monterey Jack Cheese: 1 1/2 cups shredded Cotija Cheese: 1/2 cup crumbled Mayonnaise: 1/4 cup Sour Cream: 2 tablespoons Lime Juice: 1 tablespoon Cilantro: 1/4 cup chopped Green Onions: 1/4 cup chopped Jalapeños: sliced, optional Lime Wedges: for serving

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If you’re the type Appetizer. This vibrant, shareable appetizer layers golden chips with juicy, spice-kissed corn, oozy melted cheese, and all the fresh fixings that scream fiesta. Whether you’re gathering with friends or spoiling yourself on a Friday night, these nachos are pure fun to make and impossible to stop eating—it’s like summer in every bite, all year long.

Mexican Street Corn Nachos Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of key ingredients, each one brings a unique spark—some for spice, some for creaminess, and others for that craveable crunch! Every item is carefully chosen to deliver the punchy flavors and beautiful look that make these Mexican Street Corn Nachos impossible to resist.

Tortilla chips: The hearty base that holds up all the toppings—choose thick, sturdy chips for best results.
Corn kernels: Whether you grill, roast, or use canned corn, these bring sweetness and a classic street corn vibe.
Olive oil: Just a touch helps sauté the corn and infuse it with flavor.
Chili powder: Adds gentle heat and a true Mexican street corn essence.
Smoked paprika: Delivers a deep, smoky undertone that ties the whole dish together.
Garlic powder: Brings subtle savoriness and a bit of zip.
Shredded Monterey Jack cheese: Melts beautifully for that irresistible cheesy pull in every bite.
Cotija cheese: Salty and crumbly, this is the crown jewel of Mexican street corn flavors.
Mayonnaise: Essential for that rich, silky drizzle inspired by elote vendors everywhere.
Sour cream: Cuts the richness and adds a cool, tangy finish.
Lime juice: Bright and zippy, lime wakes up all those vibrant flavors.
Fresh cilantro: A fresh green pop that makes the dish sing.
Green onions: Mild onion bite and color—totally worth it!
Sliced jalapeños (optional): Bring as much (or as little) heat as your heart desires.
Lime wedges: Serve with extra lime so everyone gets a burst of citrusy brightness.

How to Make Mexican Street Corn Nachos

Step 1: Warm and Season the Corn

Start by firing up a skillet over medium heat, add that little splash of olive oil, and toss in your corn kernels. Sprinkle in the chili powder, smoked paprika, and garlic powder. Sauté everything together for 3 to 4 minutes, just until the corn is golden and fragrant—this step infuses every bite with that trademark street corn magic!

Step 2: Build the Chip Base

Grab a large baking sheet or oven-safe platter and spread the tortilla chips into an even layer. Don’t be shy—overlapping is okay! Sprinkle most of the Monterey Jack cheese all over so every chip gets its fair share of melty goodness. Scatter the warm, spiced corn right over the cheese for the perfect balance of flavors.

Step 3: Bake Until Bubbly

Pop your chip masterpiece into a preheated 375°F oven and bake for 8 to 10 minutes. The goal: gooey, golden cheese that tethers the chips together and brings out the best in those savory toppings. When you see melty edges and bubbly patches, you’re ready for the next step!

Step 4: Prepare the Creamy Drizzle

While your nachos bake, whisk up a super simple sauce by combining mayonnaise, sour cream, and a splash of lime juice in a small bowl. This luscious mixture is what gives Mexican Street Corn Nachos their signature creamy tang, just like what you’d find on street corners in Mexico.

Step 5: Top and Serve

When the nachos are out of the oven, immediately drizzle with the creamy mayo-lime sauce so it melts slightly into the hot cheese. Finish with cotija cheese crumbles, fresh cilantro, green onions, and jalapeños for heat if you like things spicy. Serve right away with extra lime wedges—everyone will want a good squeeze!

How to Serve Mexican Street Corn Nachos

Garnishes

Garnishing is one of the joys of making Mexican Street Corn Nachos. Scatter plenty of cotija cheese for saltiness, heaps of cilantro for freshness, and sliced green onions for crunch. For those who love a bit of heat, jarred or fresh jalapeños do the trick. And never forget the lime wedges—fresh spritzes take every bite from tasty to irresistible!

Side Dishes

Want to turn this snack into a whole meal? Pair your nachos with a cool avocado salad, charro beans, or some fresh pico de gallo. A bowl of black bean soup also makes a wonderful partner, creating a colorful, satisfying Mexican-inspired spread.

Creative Ways to Present

Ditch the traditional sheet pan and try serving your Mexican Street Corn Nachos in individual cast iron skillets or even wide, shallow bowls for personal portions. For parties, assemble the nachos in layers inside a trifle dish—it lets your guests scoop out every gooey layer. You could also scatter extra garnishes and sauces in small bowls so everyone can customize their own creation.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Mexican Street Corn Nachos (which is rare, trust me!), transfer them to an airtight container and refrigerate for up to two days. The chips will soften a bit, but the flavors actually meld together beautifully.

Freezing

Nachos in general aren’t great for freezing since chips can turn soggy—but you can freeze the corn topping and cheese mixture separately! When nacho cravings hit, assemble freshly with chips and bake as usual.

Reheating

For the crunchiest results, reheat leftover nachos in a 375°F oven for 7 to 10 minutes, uncovered. Microwaving is faster, but may lead to softer chips (still tasty, though!). Add fresh cilantro, more lime, or even extra cheese after reheating to revive the flavors.

FAQs

Can I make Mexican Street Corn Nachos gluten-free?

Yes! Just double-check that your tortilla chips are made with 100% corn and have no added wheat or gluten ingredients. All other toppings are naturally gluten-free, making this an easy dish to adapt.

What’s the best way to cook the corn?

You’ll get the deepest flavor by grilling or roasting fresh corn, but canned (drained) or thawed frozen corn saves time and still tastes fantastic. For a smoky kick, use fire-roasted corn if you can find it.

Can I add protein to these nachos?

Absolutely! Top your Mexican Street Corn Nachos with grilled chicken, sautéed chorizo, or even black beans for a heartier, more filling meal.

How spicy are these nachos?

The base recipe is pretty mild, but you control the heat with your jalapeños and chili powder. Add a sprinkle of crushed red pepper or a drizzle of hot sauce if you’re chasing that extra zing!

Can I prep any ingredients in advance?

Yes—prepare the corn topping and the creamy mayo-lime sauce a day ahead. Store them covered in the fridge and assemble your nachos just before baking for maximum crunch and freshness.

Final Thoughts

If you’ve been craving a dish that delivers color, comfort, and crowd-pleasing flavors, Mexican Street Corn Nachos is the answer. Bring this recipe to your next gathering or weeknight dinner and let everyone marvel at your kitchen creativity—you might just find it becomes your most requested snack ever!

Mexican Street Corn Nachos Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

These Mexican Street Corn Nachos are a delicious twist on classic nachos, featuring a flavorful combination of corn, cheeses, and spices. Perfect for a party snack or appetizer.

Ingredients

Tortilla Chips:

8 cups

Corn:

2 cups cooked (grilled, roasted, or canned and drained)

Olive Oil:

1 tablespoon

Chili Powder:

1/4 teaspoon

Smoked Paprika:

1/4 teaspoon

Garlic Powder:

1/4 teaspoon

Monterey Jack Cheese:

1 1/2 cups shredded

Cotija Cheese:

1/2 cup crumbled

Mayonnaise:

1/4 cup

Sour Cream:

2 tablespoons

Lime Juice:

1 tablespoon

Cilantro:

1/4 cup chopped

Green Onions:

1/4 cup chopped

Jalapeños:

sliced, optional

Lime Wedges:

for serving

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Instructions

Preheat the oven: Preheat the oven to 375°F.

In a skillet over medium heat, add olive oil and corn. Sprinkle with chili powder, smoked paprika, and garlic powder. Sauté for 3–4 minutes until warmed and slightly golden.

Layer the nachos: Spread tortilla chips on a large baking sheet or oven-safe platter. Sprinkle Monterey Jack cheese over the chips, then top with the seasoned corn. Bake for 8–10 minutes until the cheese is melted and bubbly.
Prepare the topping: In a small bowl, whisk together mayonnaise, sour cream, and lime juice.
Finish and serve: Drizzle the mayo-lime mixture over the nachos. Sprinkle with cotija cheese, cilantro, green onions, and jalapeños if desired. Serve with lime wedges.