Street Corn Nachos Recipe

Course: Appetizer

Cuisine: Mexican

Prep Time: 15

Cook Time: 14

Total Time: 29

Servings: people

Calories: 543kcal

Author: Becky Hardin

Cheesy, savory, salty, fresh, and zesty with a kick of spice – these easy Street Corn Nachos tick all the right boxes!

Print Recipe

Equipment

Baking Sheet

Ingredients

1 tablespoon olive oil
2½ cups corn kernels fresh or frozen
½ teaspoon kosher salt
¼ cup chopped red onion
2 jalapeño peppers finely chopped
1 clove garlic minced
18 ounces tortilla chips (1 bag)
2 cups shredded Mexican cheese
3 tablespoons cotija cheese divided
¼ cup mayonnaise store-bought or homemade
¼ cup sour cream
1 lime juiced
1 teaspoon chili powder
¼ cup chopped fresh cilantro

Instructions

Preheat oven to 350°F.
Add the oil to a large skillet set over medium-high heat.
1 tablespoon olive oil
Once heated, add in the corn and sprinkle with salt. Cook, flipping the corn occasionally, until slightly charred, about 7-8 minutes
2½ cups corn kernels, ½ teaspoon kosher salt
Transfer the corn to a large bowl and stir in the onion, jalapeños, and garlic.
¼ cup chopped red onion, 2 jalapeño peppers, 1 clove garlic
Create a base layer of chips on a baking sheet.
18 ounces tortilla chips
Spread the shredded cheese over the chips.
2 cups shredded Mexican cheese
Bake in the oven for 5-6 minutes until the cheese has melted.
While the chips are in the oven, combine 1 tablespoon cotija cheese, mayonnaise, sour cream, lime juice, and the chili powder. Whisk in a couple tablespoons of water to thin out the mixture.
3 tablespoons cotija cheese, ¼ cup mayonnaise, ¼ cup sour cream, 1 lime, 1 teaspoon chili powder
When the nachos are finished baking, layer on the corn mixture, and drizzle the creamy sauce over the nachos.
Top with cilantro and the remaining cotija cheese.
¼ cup chopped fresh cilantro

Notes

Use fresh ingredients for the best flavor.
You can use green onion in place of the red onion.
For a milder dish, remove the seeds and ribs of the jalapeños.
If you can't find cotija cheese, use feta instead.
You can replace the mayo and/or sour cream with Greek yogurt for a healthy swap.
If you don't like cilantro, top with parsley instead.
Use your favorite brand of tortilla chips, but try to choose thicker chips that will hold up better to the heavy toppings.
Be sure to take the time to char the corn; this is where a lot of the authentic elote flavor comes from.
Bake the chips and cheese until the cheese has melted and the chips are extra crisp to prevent soggy nachos.
If you know you'll have extras, don't top them with the sauce. Follow the recipe through step 8, then store the cheesy chips, corn mixture, and sauce separately in the refrigerator until ready to enjoy.

Storage: Store street corn nachos in an airtight container in the refrigerator for up to 3 days. Remove any especially wet toppings or toppings you would like to keep cold before storing.

Nutrition