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

What is street corn? It's a corn on the cob smothered with a sauce made by using a mayo-sour cream mixture and sprinkling it with cotija cheese and fresh chopped cilantro.
This Street Corn Nachos recipe is a combination of street corn and tortilla chips combined under a layer of melted cheese, topped with your favorite salsas or sauces.

Corn tortilla chips

What's in Mexican Street Corn Nachos

Chips: Best type of store-bought tortilla chips that work for Nachos is Restaurant Style which 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. Store packages of pre-shredded cheese containing 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. If you can't find these Mexican cheeses in your grocery store, try using feta cheese.

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

Corn: Corn can be grilled, or you can pan-roast drained canned 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 F.

  • Place chips on the 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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    Street Corn Nachos