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Mexican Street Corn Nachos

All of the flavors of Mexican-style street corn in nacho form with grilled or charred corn, cheese, cilantro, cayenne, and lime juice along with the nachos and creamy sauce.
Mexican Street Corn Nachos

This recipe is great as an appetizer for a party, game night or if you want to serve it as a meal you can add some grilled chicken or shrimp as a topping. 

What's in Mexican Street Corn Nachos

Corn tortilla chips

Chips: Best type of store-bought tortilla chips that work for Nachos is Restaurant Style that is thicker.
A sturdy tortilla chip is what you want because of all the toppings. The thin-style tortilla chip will fall apart or soften. As long as the tortilla chip is thicker, the better. 

Cheese: Colby Jack is what I use, but Monterey Jack and Cheddar and Pepperjack cheese are great choices. When choosing your cheese, the block cheese you can freshly grate is better. Bags of shredded cheese contain additives that prevent the cheese from clumping or sticking together while in the package. These additives also have an effect on the way the cheese cooks. While the cheese will melt easily, it won’t melt together quite as well as the cheese you grate yourself. 
For the topping, Mexican cheeses Cotija or Queso Fresco, crumbled on top will give that flavor of Mexican Street Corn.

Cream: Mayonnaise, sour cream, or Mexican Crema, with Tajin and lime juice. 

Corn: Corn can be grilled, or you can pan roast drained can corn in a skillet. I use a cast iron pan to get that roasted texture. In a large bowl, place grilled or roasted corn and toss with Cotija cheese.

Toppings: Chopped cilantro, sliced jalapeños, and cotija cheese. Optional toppings - rinsed black beans, diced tomatoes, diced onions.

How to make Mexican Street Corn Nachos
  • Line a baking sheet with aluminum foil or parchment paper. Preheat oven to 350 degrees.
  • Place chips on sheet and top with cheese. Place in oven for 10 minutes until cheese is melted.
  • Place roasted corn kernels with cotija cheese on top of chips with cheese and bake for additional 5 minutes.
  • Drizzle mayo chile sauce on nachos, then add cilantro, cotija, and sliced jalepeños

  • Mexican Street Corn Nachos on baking sheet

    Additional Toppings for Nachos

    Mexican Street Corn Nachos


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    Mexican Street Corn Nachos
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    All of the flavors of Mexican-style street corn in nacho form with grilled or charred corn, cheese, cilantro, cayenne, and lime juice along with the nachos and creamy sauce.

    • 1 bag (11-14 oz) tortilla chips
    • 3 cups roasted corn
    • 1-2 jalapeños, seeded and thinly sliced (optional)
    • 12 oz. Colby Jack cheese, freshly grated
    • 1/2 cup cilantro, chopped
    • 1/4 cup mayonnaise
    • 1/4 cup sour cream or Mexican crema
    • 1 teaspoon Tajin chile seasoning or chile powder
    • 1/3 cup cotija cheese or Queso Fresco, crumbled
    • 1/4 teaspoon lime juice and zest
    • Optional toppings: diced tomatoes, guacamole, black beans, diced onions, pickled red onions
    1. Preheat the oven to 350 degrees F. Line a baking sheet with foil or parchment. Spread the chips out on the sheet. Cover the chips with the grated cheese.
    2. Bake the chips with cheese for 10 minutes, or until the cheese is melted.
    3. Place the warm roasted corn in a large bowl and mix in 1 tablespoon of Cotija cheese. Sprinkle corn on chips with cheese, and place in the oven for 5 minutes more.
    4. Mix mayo, sour cream, 1 tsp. tajin, lime juice, and zest.
    5. Drizzle the mayo/sour cream mixture all over the nachos.
    6. Sprinkle a pinch of Tajin (or chili powder) on next. Sprinkle on the cotija cheese, jalapeños (optional), and cilantro. 

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