Fiesta-Ready Mexican Street Corn Nachos Recipe for Fun Nights

Loaded with bold flavors and crispy textures, these mexican street corn nachos bring street-cart magic straight to your kitchen.

Charred corn kernels dance with zesty spices across a bed of golden tortilla chips.

Crumbled cotija cheese adds a salty punch to every bite.

Creamy lime-infused crema drizzles between layers of crunchy goodness.

Each serving promises a fiesta of taste that celebrates authentic street food vibrancy.

Spicy, tangy, and irresistibly addictive, these nachos will be the star of your next gathering.

Prepare to transport your taste buds to the bustling streets of Mexico with one epic bite.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Calories: 350 kcal

Servings: 7

Ingredients For Mexican Street Corn Nachos

• Tortilla Chips: Crispy foundation that holds all the delicious toppings, choose thick and sturdy chips that won't get soggy.
• Shredded Cheese: Creates a gooey, melty base that binds the nachos together, select a blend of mild and sharp cheeses for depth of flavor.

• Corn Kernels: Sweet and charred centerpiece that brings authentic Mexican street food essence, fresh corn provides best texture and flavor.
• Olive Oil: Helps achieve perfect char and caramelization on corn, use high-quality extra virgin for richer taste.
• Mayo: Adds creamy richness to the corn mixture, opt for full-fat version for best consistency.
• Sour Cream: Provides tangy undertone and smooth texture, look for thick, premium brands.
• Cotija Cheese: Traditional Mexican cheese that adds salty, crumbly dimension, authentic version preferred.

• Lime: Bright, citrusy element that cuts through richness, choose firm, heavy limes for maximum juice.
• Chili Powder: Delivers warm, subtle heat, freshly ground provides more vibrant flavor.
• Jalapeno Slices: Adds spicy kick and authentic Mexican flair, remove seeds for milder heat.
• Red Onion: Provides sharp, crisp bite and beautiful color contrast, thinly slice for best integration.
• Cilantro: Fresh herb that brings herbaceous brightness, wash thoroughly and chop just before serving.
• Salt and Pepper: Essential seasoning that elevates all other flavors, use freshly ground black pepper.

Tools You’ll Use For Mexican Street Corn Nachos

• Large Skillet: Perfect for charring corn with even heat distribution and deep sides.
• Mixing Bowl: Essential for combining mayo, sour cream, and other topping ingredients smoothly.
• Baking Sheet: Wide, flat surface needed to spread chips and create delicious nachos with perfect melting.
• Oven: Crucial for baking nachos and melting cheese to gooey perfection.
• Chef's Knife: Used for chopping cilantro, slicing jalapenos and red onions.
• Measuring Spoons: Helps accurately measure spices and seasonings for consistent flavor.
• Wooden Spoon or Spatula: Great for stirring corn and mixing ingredients without scratching cookware.

Steps To Make Mexican Street Corn Nachos

• Sizzle Corn to Golden Perfection

Heat your skillet with a splash of olive oil. Toss corn kernels into the hot pan, letting them dance and char for 5-7 minutes. Stir occasionally to ensure even browning. Remove from heat when corn looks beautifully caramelized.

• Whip Up Creamy Flavor Blend

In a mixing bowl, swirl together tangy mayo, rich sour cream, zesty lime juice, spicy chili powder, and a whisper of salt and pepper. Fold in the charred corn and crumbly cotija cheese until everything is deliciously combined.

• Construct Nacho Masterpiece

Crank your oven to 350F. Spread tortilla chips across a baking sheet like a crispy canvas. Shower generously with melty cheese, then lavish the corn mixture evenly over the top. Scatter jalapeño slices and red onion for extra kick.

• Bake Until Bubbly

Slide the baking sheet into the oven. Let nachos sizzle and transform for 10-12 minutes, watching cheese melt into golden pools of deliciousness.

• Finish with Fresh Flourish

Sprinkle chopped cilantro over the hot nachos. Serve with lime wedges on the side for a bright, citrusy punch. Devour immediately while everything is hot and irresistible!

Tasty Twists For Mexican Street Corn Nachos

• Perfect Corn Charm: Char corn until golden brown edges develop for maximum smoky flavor without burning the kernels.
• Low-Carb Nacho Alternative: Replace tortilla chips with cauliflower chips or crispy baked zucchini slices for a healthier, gluten-free version.
• Dairy-Free Delight: Swap cotija and regular cheese with nutritional yeast and vegan cheese alternatives to create a plant-based friendly recipe that maintains rich, creamy texture.
• Spice Master Trick: Adjust chili powder and jalapeño levels to control heat intensity – remove seeds for milder version or add extra powder for serious kick.
• Make-Ahead Magic: Prepare corn mixture and chop toppings in advance, storing separately in refrigerator. Assemble and bake nachos just before serving to ensure maximum crispiness and fresh flavor.

Best Way To Serve Mexican Street Corn Nachos

• Fiesta Flavor Explosion: Top the nachos with extra cotija cheese for a tangy punch of flavor that'll make taste buds dance.
• Dip and Dive: Serve alongside fresh salsa, guacamole, or creamy avocado sauce to add extra zesty layers and cool down the spicy jalapeños.
• Protein Power-Up: Enhance the nachos by adding shredded rotisserie chicken, grilled steak strips, or black beans for a heartier meal that satisfies bigger appetites.
• Party Presentation: Arrange nachos on a large wooden board or colorful platter, scatter fresh cilantro, and place lime wedges around the edges for a stunning, Instagram-worthy spread that'll impress guests.

Store Mexican Street Corn Nachos The Smart Way

• Fridge-Friendly Storage: Keep leftover nachos in an airtight container, which stays fresh for 23 days. Refrigeration helps maintain crispness and flavor intensity.
• Reheating Magic: Warm nachos in the oven at 350F for 57 minutes to restore crunchiness. Microwave works in a pinch but might soften chips slightly.
• Prep-Ahead Strategy: Chop vegetables and make corn topping mixture up to 24 hours before assembling. Store separately in sealed containers to maintain ingredient quality.
• Freezer-Smart Tip: While not ideal, you can freeze assembled (unbaked) nachos for up to 1 month. Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in refrigerator before baking for best results.

Crispy Mexican Street Corn Nachos Recipe

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4.6 from 21 reviews

• Total Time: 22 minutes
• Yield: 7 1x

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Description

Creamy, zesty Mexican street corn nachos bring together classic nacho enthusiasm with elote’s bold flavors. Crisp tortilla chips layered with grilled corn, cotija cheese, and spicy seasonings create a mouthwatering street-style snack you’ll crave repeatedly.

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Ingredients

Scale 1x2x3x

• 1 (12 oz/340 g) bag tortilla chips
• 3 cups (720 ml) fresh or frozen corn kernels (thawed if frozen)
• 2 cups (480 ml) shredded Monterey Jack or Mexican blend cheese
• ¼ cup (60 ml) mayonnaise
• ¼ cup (60 ml) sour cream
• ¼ cup (60 ml) crumbled cotija cheese (or feta as a substitute)
• 1 tbsp (15 ml) olive oil
• 1 tbsp (15 ml) fresh lime juice
• 1 tsp (5 ml) chili powder
• ¼ cup (60 ml) chopped red onion
• ¼ cup (60 ml) chopped fresh cilantro
• 1 jalapeño, thinly sliced (optional)
• Salt and black pepper, to taste
• Extra lime wedges, for serving

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Instructions

1. Corn Preparation: Heat a skillet over medium-high flame with olive oil. Roast corn kernels for 5-7 minutes, stirring occasionally until achieving a golden, caramelized exterior with smoky undertones.
2. Flavor Fusion: Combine mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a mixing bowl. Incorporate charred corn kernels and cotija cheese, blending into a cohesive, zesty mixture.
3. Nacho Assembly: Preheat oven to 350F (175C). Layer tortilla chips across a baking sheet, covering completely with shredded cheese. Spread corn-cheese mixture evenly, then strategically scatter pickled jalapeños and red onion slices.
4. Baking Transformation: Bake for 10-12 minutes until cheese melts into a bubbling, golden blanket that envelops the chips and toppings.
5. Final Flourish: Remove from oven and garnish with freshly chopped cilantro. Serve with lime wedges, allowing guests to add a bright, citrusy finish to this vibrant nacho creation.

Notes

• Char Corn Carefully: Ensure even caramelization by constantly stirring corn kernels, preventing burning and achieving that perfect smoky flavor.
• Balance Moisture Levels: Pat corn kernels dry before sautéing to maximize crispy texture and prevent soggy nachos.
• Cheese Melting Technique: Use a combination of cheeses for optimal meltability and rich flavor profile, distributing evenly across chips.
• Temperature Control: Monitor oven closely during baking to prevent chips from becoming overly crisp or toppings from burning.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 7
• Calories: 350
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 30 mg