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In the last few years I feel like Mexican Street Corn has become all the rage. So what is Mexican street corn? It’s basically corn on the cob that is served on a stick. It’s covered in a mixture of mayonnaise, chili powder, and lime juice then rolled in cotija cheese. While I’m not a huge fan of mayonnaise, it’s absolutely delicious in this case.
I actually made this corn for myself for the first time about a year ago and I totally loved it. It’s super easy to make and people always rave about it. So this week when our From Our Dinner Table Group decided to share loaded nacho recipes I immediately thought about how to recreate this corn on a nacho.
It turns out there are several recipes out there for Mexican Street Corn Nachos so I didn’t have to do a lot of imagining. I simply took one of the recipes that looked the best and tweaked it to my own needs. These nachos are so good and are vegetarian so if you have vegetarian friends this is an awesome party recipe to serve them. On the other hand, if you can’t live without meat on your nachos you can certainly add ground beef or shredded chicken to these nachos.
The nachos are covered in a chili lime corn mixture then sprinkles with a combination of cotija and pepper jack cheeses. When they come out of the oven you sprinkle more cheese on top in addition to cilantro and Mexican crema. I also put a little bit of salsa on top because I thought it needed a little color but that is totally optional.
The result is crispy nachos topped with gooey cheese and a tangy corn sauce. It’s such a great dish for game day, a holiday appetizer, or just an after school snack.
- 3 c. corn kernels either fresh, frozen, or canned
- 4 oz. diced green chilies
- 1 jalapeno, seeded and minced
- 2 T. mayonnaise
- 2 T. sour cream
- 2 t. chili powder
- 1 t. smoked paprika
- 1 t. garlic powder
- 1 T. lime juice
- salt and pepper
- 1 (13 oz. ) bag tortilla chips
- 8 oz. shredded Pepper Jack cheese
- 1 c. crumbled cotija cheese
- 1/4 c. sour cream
- 2 T. salsa
- chopped cilantro
- Preheat the over to 400 degrees. Spray a baking sheet or pan with cooking spray.
- In a medium bowl combine the corn, green chilies, jalapeno, mayonnaise, sour cream, chili powder, paprika, garlic, lime, salt, and pepper.
- Place half the tortilla chips on the baking sheet. Top with half the cheese and half the corn mixture. Top with remaining tortillas, remaining corn mixture, and remaining cheese.
- Bake for 10 minutes or until cheese has melted.
- Remove from oven and put a little sour cream, salsa, and cilantro on top.
- Serve hot.
Recipe adapted from Damn Delicious
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 63mgSodium: 662mgCarbohydrates: 21gFiber: 3gSugar: 6gProtein: 17g
Loaded Nacho Recipes
- Breakfast Nachos by Karen’s Kitchen Stories
- Italian Meatball Nachos by A Kitchen Hoor’s Adventures
- Loaded Vegan Nachos by Veggies First, Then Dessert
- Mexican Street Corn Nachos by Hezzi-D’s Books and Cooks
- Sheet Pan Chicken Nachos by Sweet Beginnings
- Steak Fajita Nachos by Art of Natural Living