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
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- 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.
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.
Notes
- For added protein, top with grilled chicken, chorizo, or black beans.
- Use frozen fire-roasted corn for extra flavor if fresh corn isn’t available.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 generous portion
- Calories: 410
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 25 mg
