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Mexican Street Corn Nachos
Yield:
6
servings
Prep:
15
minutes
minutes
Cook:
15
minutes
minutes
Total:
30
minutes
minutes
Everyone's favorite Mexican elote is made into the BEST nachos! Loaded with roasted corn, lime, chili powder and Mexican crema!
4.8
stars (
4
ratings)
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
*Sour cream can be substituted.