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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