Mexican Street Corn Nachos

These nachos layer crisp tortilla chips with seasoned corn, creamy sauce, and melty cheese for a fun, flavorful snack or party appetizer inspired by classic elote.

Prep Time 15

Cook Time 15

Total Time 30

Serving Size servings

Equipment

Ovenproof skillet or sheet pan
Mixing bowls
Chef’s knife
cutting board
Measuring cups and spoons
Tongs or spatula
Small saucepan
Grater

Ingredients

2 cups corn kernels grilled, canned, or frozen
8 cups tortilla chips
1 cup Monterey Jack cheese shredded
1 cup pepper jack cheese shredded
0.25 cup mayonnaise
0.25 cup sour cream or Mexican crema
1 tsp chili powder
0.5 tsp paprika
0.25 tsp cayenne pepper
0.5 cup cotija cheese crumbled
1 jalapeño finely chopped
2 tbsp fresh cilantro chopped
1 lime juiced
olive oil, salt, and black pepper to taste

Instructions

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

Notes

Use grilled corn for more smoky flavor. Cotija cheese can be replaced with queso fresco. Adjust spice by adding more jalapeño or cayenne. Serve with extra lime wedges for brightness.

Nutrition