Mexican Street Corn Nachos
Everyone’s favorite Mexican elote is made into the BEST nachos! Loaded with roasted corn, lime, chili powder and Mexican crema!
These nachos have given me life this summer.
It’s so hot outside that Butters and I have been waking up at 5am every single morning to go for a hike before it’s too hot for us to do anything else. So we’re back home by 7:30AM, and we never leave the house until the very next morning at 5AM.
That being said, we basically stay home all day, in bed, as I wear my awesome Boyz II Men t-shirt I just got in Vegas when I watched their show, stuffing my face with these nachos.
Yup, nachos + Boyz II Men t-shirt is the only way to do it.
Not to mention, these tortilla chips are smothered/covered/drizzled with all that is good in life. Or rather, all that is good about a Mexican grilled corn (aka elote): a creamy mayo-zesty-chili powder-parika corn mixture with cheese baked right into it. To finish it off, you can drizzle this with Mexican crema (or sour cream) and top with additional smoked paprika. You can also use canned corn or frozen corn but I find that roasted corn is best here.
So again, make sure you’re wearing your favorite t-shirt, in bed, while eating these nachos. It’ll make your nacho-eating experience just that much better.
Mexican Street Corn Nachos
Ingredients
- 3 cups corn kernels, frozen, canned or roasted
- 1 jalapeno, seeded and minced
- ¼ cup mayonnaise
- 1 ½ teaspoons chili powder
- ¾ teaspoon smoked paprika
- 1 lime, juiced
- 2 teaspoons lime zest
- Kosher salt and freshly ground black pepper, to taste
- 1 11-ounce package tortilla chips
- 2 cups shredded Pepper Jack cheese
- 1 cup crumbled cotija cheese
- ¼ cup Mexican crema*
- ¼ cup chopped fresh cilantro leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large bowl, combine corn, jalapeno, mayonnaise, chili powder, paprika, lime juice and lime zest; season with salt and pepper, to taste.
- Place tortilla chips in a single layer onto the prepared baking sheet. Top with half the cheeses and corn mixture. Sprinkle with remaining cheeses.
- Place into oven and bake until heated through and the cheeses have melted, about 10-13 minutes.
- Serve immediately, drizzled with Mexican crema and garnished with cilantro and additional smoked paprika, if desired.
Notes
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I made these for the first time tonight and they were absolutely delicious!  The addition of the corn and mayo was amazing. Best nachos I’ve ever eaten!  I’ll definitely be making them again.  BTW I added some shredded chicken and it was fantastic!
Love the recipes…
WOW+
These were delicious!!! I have made them twice already. The second time I made them I reduced the amount of mayonnaise (the chips got really soggy the first time), used oaxaca cheese and put shredded chicken on them. Turned out perfectly!
Your recipe is fantastic! However so many ads and pop-ups taht it was almost impossible to really enjoy the redaing process!!!!
O. De La Cruz, the ads keep all of my recipes completely free of charge to my amazing readers like yourself!
I made this last evening & it was delicious. Â It came together easily & I will definitely make it again. Â Thanks for the recipe!
I made this and it is really delicious. The first time I didn’t read the directions all the way through ~ my bad ~ and I ended up  mixing the sour cream, mayo, lime juice, spices and cheeses all together with the corn and the bacon!! lol…and it was AWESOME!! Made it several times since then and am making it tonight for a party I’m hosting. Really a nice dip.
Awesome!
I love the pictures of this dish, and the recipe looks great too. You have mayonnaise listed as an ingredient, can this be substituted with something else?
You can try to substitute Greek yogurt but as always, please use your best judgment when making substitutions and modifications.
Thanks – I was thinking the same and maybe mixing in a little sour cream.
Perfect!
Sounds amazing!! Do you have a recipe for Mexican crema?Â
Not at this time – I use store-bought! 🙂
I love elote everything, but have yet to try elote nachos! These look awesome!
If you make these, please use fresh corn (corn off the cob)! It makes such a huge difference. Or at the very least, don’t use canned corn. Nobody likes canned corn.
I have found roasted frozen corn at Stater Bros Market and its perfect for this recipe!
So I showed the photo of these nachos to my husband and his eyes bugged out. Looks like it’ll be showing up next week for lunch!Â
I knew there was a reason I liked you. Not only are your recipes awesome, you love Boyz II Men as much as I do!!
They are the best! 🙂
This sounds DELISH!! I feel like I need some meat though! Could you add chicken and if so, how would YOU season it? Thank you!!!! 🙂
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
@Flags, I made these a second time and used shredded chicken. I sauteed chicken breast with avocado oil, Goya Adobo all purpose seasoning with cumin, added lime juice and some cilantro. Shredded it, added it to the chips under the elote mixture and it turned out great! Just be sure there isn’t too much liquid on the chicken or it will make the chips soggy.