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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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