Mexican Street Corn Nachos Recipe

Nothing really beats the mix of creamy, smoky, and tangy flavors you get with Mexican street corn nachos.

I just love how the roasted corn, gooey cheese, and all those zesty toppings come together in every single bite.

This recipe shows you exactly how to make Mexican street corn nachos that taste fresh, bold, and super satisfying—without a lot of fuss.

You’ll see how to layer crisp tortilla chips with seasoned corn, cheese, and a bit of spice for a quick snack or a fun party dish. I’ll walk you through the ingredients, the easy steps, and what really makes the flavor pop.

Once you try them, you’ll probably want to make these nachos again and again.

Mexican Street Corn Nachos Recipe

I usually make these nachos when I’m craving the flavor of Mexican street corn but want something crunchy. The grilled corn, creamy sauce, and melted cheese just hit the spot for a snack or even a quick meal.

Equipment

• Ovenproof skillet or sheet pan for baking
• Mixing bowls for combining sauces and toppings
• Chef’s knife and cutting board for chopping cilantro and jalapeño
• Measuring cups and spoons to keep portions consistent
• Tongs or spatula to toss ingredients evenly
• Small saucepan if you’re heating corn before baking
• Grater for shredding Monterey Jack or pepper jack cheese

I usually reach for a cast-iron skillet since it keeps the nachos hot longer. If I’m making a bigger batch, a rimmed baking sheet works fine too.

Ingredients

• Corn: 2 cups grilled, canned, or frozen corn kernels
• Tortilla chips: about 8 cups, thick corn chips hold up best
• Cheese: 1 cup shredded Monterey Jack, 1 cup pepper jack, or a mix
• Sauce: ¼ cup mayonnaise, ¼ cup sour cream or Mexican crema
• Seasoning: 1 tsp chili powder, ½ tsp paprika, ¼ tsp cayenne pepper
• Toppings: ½ cup crumbled cotija cheese, 1 finely chopped jalapeño
• Fresh cilantro: 2 tbsp chopped
• Lime juice: from 1 fresh lime
• Olive oil, salt, and black pepper to taste

Sometimes I’ll toss in diced chipotle chicken for extra flavor and a bit more protein.

Instructions

• Preheat your oven to 400°F (200°C).
• Heat the corn in a skillet with olive oil, salt, and black pepper until it’s lightly charred.
• In a small bowl, mix mayonnaise, sour cream, lime juice, chili powder, and paprika.
• Spread the tortilla chips on your skillet or sheet pan.
• Layer the corn, shredded cheese, and jalapeño evenly over the chips.
• Bake for 8–10 minutes, or just until the cheese melts and the edges get crisp.
• Drizzle the creamy sauce over the hot nachos.
• Sprinkle crumbled cotija, fresh cilantro, and a pinch of cayenne pepper right before serving.

I like serving these straight from the skillet—there’s something about that texture and warmth.

Notes

Grilled corn always adds that smoky flavor, kind of like classic elote. If I only have frozen corn, I’ll just roast it in a dry skillet for a few minutes to get it brown.

Cotija cheese brings a salty contrast, but queso fresco or even feta work in a pinch. If I want things lighter, I use more sour cream and less mayo in the sauce.

For extra heat, I’ll add more jalapeño or a dash of chipotle powder. If I’m making it for folks who don’t love spice, I skip the cayenne and just serve extra lime wedges on the side.

Tasting Notes

I love how every bite somehow balances sweet corn, creamy sauce, and those crunchy chips. The roasted corn brings this gentle smoky flavor that stands out, but it never takes over the whole dish.

The cotija cheese brings a salty kick that works so well with the tang from the lime wedges. Honestly, I almost always squeeze a little extra lime on top—it just makes everything taste brighter and cuts through the richness from the cheese and mayo.

A sprinkle of chili powder or Tajin? Game changer. It adds just enough heat to keep things interesting, but it’s never too much. I find myself grabbing chip after chip.

The texture here is what really makes it for me. You get crisp tortilla chips, soft corn, and crumbly cheese all in one bite. The sauce just barely coats the chips, so they stay crisp instead of turning soggy. That’s pretty important, right?

When I serve this, I like to toss a few lime wedges on the side so everyone can tweak the flavor. In my opinion, it’s at its absolute best when it’s still warm and the cheese melts a little into the corn.

---