Mexican Street Corn Nachos
These delicious Mexican street corn nachos have all the flavors of Elote (Mexican Street Corn) on crispy nacho chips with melted cheese. Fire roasted corn kernels are mixed with a creamy sauce, a little spice, and lime and then layered in between crispy baked tortilla chips and cheese. This dish is perfect to share with friends or enjoy with your family on a casual weekday.
Elote Nachos
“Elote” is the word for corn on the cob in Spanish. It has become so popular in the United States as the popularity of “Mexican Street Corn” has grown. Elote (Mexican Street Corn) is a grilled corn on the cob topped with cotija cheese, creamy sauce, chili powder, and lime. It is absolutely delicious and if you haven’t tried it, definitely try to seek it out soon. My Mexican Street Corn Pasta Salad went viral last year, so if you love these flavors and you love pasta, definitely give that recipe a try!
When you take the Mexican Street Corn off the cob, it is called Esquites. Esquites and Elote are flavored the same, the difference is that one is on the cob and one is served in a little glass. This recipe can also be called Esquites Nachos. I had to choose one name for this recipe that was easily searchable so I chose “mexican street corn nachos”.
Loaded Corn Nachos
I thought the flavors of Mexican street corn would go so well with nachos so I wanted to create a fun summertime dish that is a great appetizer for vegetarians and meat eaters alike.
These nachos are perfectly cheesy and savory, with a hint of sweetness from the fire roasted corn. Assembling these is easy, just gather your ingredients, load on the toppings, and enjoy!!
How to make Mexican Street Corn Nachos
- Ingredients:
- 1 bag of Tortilla Chips
- 16 oz Frozen Fire Roasted Corn Kernels
- 12 oz Shredded Monterrey Jack Cheese
- 1/2 cup shredded Cotija Cheese
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream + 1-2 tsp water (or you can buy Mexican Crema which is naturally thinner)
- 1/8 cup chopped Cilantro
- 1 tsp Tajín
- Directions:
- 1. Lay out your chips on a baking dish. Add 3/4 of the shredded cheese to the chips and put them in oven at 350°F until the cheese is melty, but not brown.
- 2. As cheese is melting in the oven, add frozen corn kernels to a pan to heat through.
- 3. Once the corn is heated, add to a bowl with a 1/4 cup of Mayo and 1 tsp of tajín.
- 4. Remove Nachos from the oven, put the corn kernels on top.
- 5. Add remaining monterrey jack cheese on top of the corn and then add it back to the oven until the cheese melts. Remove from oven and then add the shredded cotija cheese.
- 6. In a small bowl, mix 1/4 cup of sour cream with 1 – 2 tsp of water to make it thinner. This will help you drizzle the sour cream on the nachos. Traditionally, Mexican Cream is used and the consistency is thinner than sour cream. Mix the sour cream until it is completely smooth. Drizzle on top of Nachos
- 7. Top with cilantro!
Mexican Street Corn Nachos
Ingredients
- 1 bag Tortilla Chips 9-10 oz
- 16 oz Frozen Fire Roasted Corn Kernels
- 12 oz Shredded Monterrey Jack Cheese It will melt better if you shred it yourself
- 1/2 cup shredded Cotija Cheese
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream + 1-2 tsp water or you can buy Mexican Crema which is naturally thinner
- 1/4 cup chopped Cilantro
- 1 tsp Tajin This is a spice found in all grocery stores. If you are unfamiliar with it, add 1/2 tsp first, taste the corn, and then decide if you want to add the other 1/2
Instructions
- Lay out your chips on a baking dish. Add 3/4 of the shredded cheese to the chips and put them in oven at 350°F until the cheese is melty, but not brown.
- As cheese is melting in the oven, add frozen corn kernels to a pan to heat through.
- Once the corn is heated, add to a bowl with a 1/4 cup of Mayo and 1 tsp of tajín.
- Remove nachos from the oven, put the corn kernels on top.
- Add remaining monterrey jack cheese on top of the corn and then add it back to the oven until the cheese melts. Remove from oven and then add the shredded cotija cheese.
- In a small bowl, mix 1/4 cup of sour cream with 1 – 2 tsp of water to make it thinner. This will help you drizzle the sour cream on the nachos. Traditionally, Mexican Cream is used and the consistency is thinner than sour cream. Mix the sour cream until it is completely smooth. Drizzle on top of nachos
- Top with cilantro!
Made this last night for a double date dinner with my neighbors and it was EXCELLENT! I brought this as an appetizer to go with the chicken tortilla soup they made. We paired it with a couple of margaritas made with TJ’s Jalapeño Limeade. Our neighbors couldn’t stop raving about it and the plate was practically licked clean! 😂 What’s even better, is this was literally all ingredients I had on hand. (Except I subbed monetary jack for pepper jack and added pickled jalapeños!) Thanks so much for making me shine! I will definitely make it again!
Now this is perfect for me. An easy to make dish that is light enough for the coming warm weather. And there’s something about that mix of flavors and textures that make Mexican food so appealing to me. Pass the Corona or some lemonade and I’m in!