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It doesn't get much better then these Mexican Street Corn Nachos

Mexican Street Corn Nachos

Crispy nachos topped with corn, chili powder, lime juice, cojita cheese, and spicy Pepper Jack.
5 from 11 votes
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: 361kcal
Author: Hezzi-D

Equipment

Ingredients

  • 3 c. corn kernels either fresh frozen, or canned
  • 4 oz. diced green chilies
  • 1 jalapeno seeded and minced
  • 2 teaspoons mayonnaise
  • 2 teaspoons sour cream
  • 2 teaspoons chili powder
  • 1 teaspoons smoked paprika
  • 1 teaspoons garlic powder
  • 1 teaspoons 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 teaspoons salsa
  • chopped cilantro

Instructions

  • 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.

Notes

Recipe adapted from Damn Delicious

Nutrition

Serving: 1g | Calories: 361kcal | Carbohydrates: 21g | Protein: 17g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Cholesterol: 63mg | Sodium: 662mg | Fiber: 3g | Sugar: 6g