Zesty Mexican Street Corn Nachos Recipe: Party-Ready Crunch!

Crispy tortilla chips adorned with zesty mexican street corn nachos burst with vibrant flavors that dance across your palate.

Summer gatherings demand bold, exciting dishes that spark conversation.

Every bite promises a carnival of textures and spices waiting to surprise you.

Charred corn kernels mingle with creamy cotija cheese, creating a symphony of southwestern delight.

Jalapeños add a playful kick that tingles your taste buds with each mouthful.

Perfectly balanced between comfort and excitement, these nachos will become your new go-to party favorite.

Grab a plate and let the culinary adventure begin!

Why Mexican Street Corn Nachos Are So Bold

• Savor Quick Flavor Explosion: These Mexican Street Corn Nachos deliver an epic taste adventure in just 20 minutes, transforming basic ingredients into a mouthwatering party dish that'll wow everyone at the table.
• Customize with Ease: The recipe allows endless personalization – adjust spice levels, swap cheese types, or add extra toppings to match your family's taste preferences without complicated cooking techniques.
• Master Restaurant-Style Cooking at Home: Experience professional-grade Mexican street food flavors without leaving your kitchen, bringing authentic culinary excitement directly to your dining table with minimal cooking skills required.
• Perfect Party Pleaser: These nachos shine at game nights, casual gatherings, and potlucks, offering a crowd-pleasing appetizer that's visually stunning and packed with exciting textures and zesty flavors that'll keep guests coming back for more.

What You Need For Mexican Street Corn Nachos

• Corn, Tortilla Chips: Sweet corn kernels that are charred for smoky flavor, and crispy chips provide the perfect base for loaded nachos. Fresh corn on the cob works best for maximum sweetness.

• Shredded Cheese, Cotija Cheese: Melty cheese creates a gooey texture, while cotija adds a salty, crumbly finish. Mexican-style or mild cheddar cheese recommended for best melting.

• Mayonnaise, Sour Cream: Creamy base that adds richness and tang to the corn mixture. Full-fat versions provide better flavor and texture.
• Lime Juice, Chili Powder, Salt, Pepper: Bright citrus and spicy seasonings that enhance the overall flavor profile. Fresh lime juice is preferred over bottled.

• Jalapeño Slices, Red Onion: Add heat and sharp, crisp texture to the nachos. Remove jalapeño seeds for less intense spice.
• Cilantro, Lime Wedges: Fresh herbs and citrus for bright, fresh finish. Use fresh cilantro for best flavor.

• Olive Oil: Used to char the corn and provide a light cooking base. Extra virgin olive oil recommended for better taste.

Steps To Make Mexican Street Corn Nachos

Step 1: Fire Up the Corn

Heat a large skillet over medium-high flame. Drizzle olive oil and toss in corn kernels. Let them sizzle and dance around the pan, stirring occasionally. Watch for those beautiful golden-brown char marks that scream flavor. Once the corn looks perfectly toasted, remove from heat and set aside.

Step 2: Whip Up the Creamy Sauce

• Creamy mayonnaise
• Tangy sour cream
• Fresh lime juice
• Zesty chili powder
• Pinch of salt
• Dash of black pepper

Stir everything together until smooth. Fold in the charred corn and crumbly cotija cheese. This mixture will be your flavor bomb.

Step 3: Construct the Nacho Masterpiece

• Sliced jalapenos
• Diced red onions

Step 4: Bake to Perfection

Slide the baking sheet into the oven. Let the nachos transform for 10-12 minutes. Watch for the cheese to melt into a bubbly, irresistible landscape.

Step 5: Final Flourish

Pull out your masterpiece and shower with fresh chopped cilantro. Serve with lime wedges on the side. Dive in while the nachos are piping hot and full of sizzling energy!

Top Tips For Mexican Street Corn Nachos

• Char Corn Perfectly: Use a cast-iron skillet or grill pan to achieve deeper, more intense charred flavor without burning the kernels. Medium-high heat helps caramelize corn's natural sugars.
• Customize Cheese Options: Swap cotija for feta or queso fresco if unavailable. Experiment with different cheese blends to match your taste preferences and dietary needs.
• Control Spice Level: Adjust jalapeno quantities or remove seeds for milder heat. For extra kick, add hot sauce or sprinkle cayenne pepper across nachos before baking.
• Prep Ahead Strategy: Chop ingredients and mix toppings in advance, storing separately in refrigerator. Assemble and bake nachos just before serving to maintain crispy chip texture.
• Make It Vegetarian-Friendly: Replace regular cheese with plant-based alternatives and ensure all ingredients align with vegetarian dietary requirements for a delicious meat-free version.

How To Keep Mexican Street Corn Nachos Crispy

• Refrigerate leftover nachos in an airtight container for up to 2 days.
• Keep in mind that the chips will lose their crispiness after storing.
• Reheat in the oven at 350°F for 5-7 minutes to help restore some crunch.
• Avoid microwaving, as this will make the chips soggy and soft.
• For best results, enjoy these Mexican Street Corn Nachos fresh and hot right after baking.
• If you're meal prepping, store the corn mixture and chips separately to maintain maximum texture and flavor when you're ready to assemble and serve.

What To Pair With Mexican Street Corn Nachos

• Pair with Crisp Mexican Lager: Grab a cold Corona or Modelo Especial to complement the charred corn and spicy jalapeños, cutting through the rich, creamy topping.
• Match with Fresh Citrus Margarita: Whip up a classic margarita with fresh lime juice that echoes the lime in the recipe, balancing the nachos' bold flavors and adding a zesty kick.
• Create Cooling Avocado Salsa: Blend diced avocados, tomatoes, red onion, and cilantro as a fresh side dip that provides a smooth contrast to the crunchy, cheesy nachos.
• Serve with Tangy Pico de Gallo: Chop fresh tomatoes, onions, jalapeños, and cilantro to create a bright, acidic salsa that cuts through the nachos' richness and adds extra freshness.

Fun Versions Of Mexican Street Corn Nachos

• Spicy Southwest Corn Nachos: Swap cotija for pepper jack cheese and add diced green chiles for extra heat. Drizzle with chipotle crema for a smoky kick.
• Roasted Vegetable Corn Nachos: Mix in roasted bell peppers, zucchini, and black beans with the corn topping. Sprinkle with queso fresco instead of cotija.
• Breakfast Corn Nachos: Top with scrambled eggs, crispy bacon bits, and a sprinkle of green onions. Serve with salsa verde on the side for morning zest.
• Vegetarian Mediterranean Corn Nachos: Replace jalapenos with kalamata olives, add crumbled feta cheese, and finish with a drizzle of tzatziki sauce for a Mediterranean-inspired version.

Mexican Street Corn Nachos FAQ Page

• What makes Mexican Street Corn Nachos different from regular nachos?

These nachos combine the classic Mexican street corn flavors (elote) with traditional nacho style, creating a unique fusion dish that brings together charred corn, creamy sauce, and zesty toppings for an explosion of flavor.

• Is this recipe spicy?

The heat level can be adjusted by the amount of jalapeno you add. If you’re sensitive to spice, remove the seeds from the jalapenos or use fewer slices. The chili powder also adds a mild kick that’s more about flavor than intense heat.

• Can I make this recipe vegetarian?

Absolutely! The recipe is already vegetarian. Just ensure you use vegetarian cheese and check that your chips are vegetarian-friendly. The corn, cheese, and other ingredients create a delicious meatless appetizer or snack.

• What kind of cheese works best for this recipe?

Cotija cheese is traditional and provides an authentic Mexican flavor, but you can also use queso fresco or monterey jack if cotija isn’t available. The key is to use a cheese that melts well and complements the corn’s smoky flavor.

Mexican Street Corn Nachos Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 35 reviews

• Total Time: 22 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Sizzling Mexican street corn nachos blend zesty flavors into a crowd-pleasing fiesta of crispy tortilla chips and creamy elote-style toppings. Spicy, tangy, and irresistibly cheesy, you’ll crave these nachos that bring authentic street food magic straight to your plate.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 (12 ounces) bag tortilla chips
• 3 cups fresh or frozen corn kernels (thawed if frozen)
• 2 cups shredded Monterey Jack or Mexican blend cheese

Cheese and Dairy Components:

• ¼ cup mayonnaise
• ¼ cup sour cream
• ¼ cup crumbled cotija cheese (or feta as a substitute)

Seasoning and Garnish Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• ¼ cup chopped red onion
• ¼ cup chopped fresh cilantro
• 1 jalapeño, thinly sliced (optional)
• Salt and black pepper, to taste
• Extra lime wedges, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Elevate a skillet to medium-high temperature, introducing olive oil to create a sizzling surface. Carefully scatter corn kernels across the pan, allowing them to dance and caramelize for 5-7 minutes, rotating periodically to achieve a golden, smoky exterior.
2. In a mixing vessel, whisk together creamy mayonnaise, tangy sour cream, zesty lime juice, robust chili powder, and a delicate seasoning of salt and pepper. Fold the charred corn kernels and crumbly cotija cheese into this vibrant mixture, creating a harmonious blend of flavors.
3. Prepare the oven by warming it to 350F (175C). Arrange a generous layer of crisp tortilla chips across a spacious baking sheet, creating a foundation for the upcoming culinary creation. Generously cascade shredded cheese over the chips, ensuring comprehensive coverage.
4. Artfully distribute the corn and cheese amalgamation across the chip landscape. Strategically place pickled jalapeño slices and thinly sliced red onion to introduce additional depth and complexity.
5. Slide the baking sheet into the preheated oven, allowing the nachos to transform for 10-12 minutes. Watch for the cheese to melt into a bubbling, golden blanket that embraces the chips and toppings.
6. Upon removal, elegantly garnish with freshly chopped cilantro, providing a vibrant green counterpoint. Accompany the dish with wedges of lime, inviting guests to add a final citrusy flourish.

Notes

• Ensure corn kernels are dry before charring to achieve a nice caramelized exterior without steaming.
• Use fresh corn during summer for maximum sweetness and peak flavor in the dish.
• Allow corn mixture to sit for 5-10 minutes before spreading on chips to enhance flavor melding.
• For gluten-free version, select corn tortilla chips made from 100% corn without wheat additives.
• Adjust spice levels by removing jalapeno seeds or using milder pepper varieties like poblano.
• Swap cotija cheese with feta or queso fresco if unavailable for similar tangy, crumbly texture.
• Prepare corn mixture ahead of time and refrigerate to develop deeper, more complex flavors.
• Consider using cast-iron skillet for superior corn charring and enhanced caramelization.

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

Nutrition

• Serving Size: 6
• Calories: 372
• Sugar: 2 g
• Sodium: 523 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 25 mg