Ingredients
For the Nachos
- 1 large bag (12 ounces) tortilla chips
- 3 cups grilled or roasted corn kernels (fresh, frozen, or canned)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- ½ cup crumbled cotija cheese
- 1 jalapeño, thinly sliced
- ¼ cup chopped fresh cilantro
- 2 green onions, sliced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
For the Lime Crema
- ½ cup sour cream
- ¼ cup mayonnaise
- Juice of 1 lime
- 1 teaspoon lime zest
- 1 garlic clove, minced
- ½ teaspoon chili powder
- Pinch of salt
Optional Toppings
- Diced avocado
- Pico de gallo
- Pickled jalapeños
- Hot sauce
- Fresh lime wedges
Equipment
- Large baking sheet or oven-safe skillet
- Mixing bowls
- Whisk
- Spoon
- Oven
Instructions
Step 1: Prepare the Corn
If using fresh corn, grill or roast it until lightly charred. Cut the kernels from the cob and toss them with chili powder, smoked paprika, salt, and pepper.
Step 2: Make the Lime Crema
In a small bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, garlic, chili powder, and salt until smooth. Set aside.
Step 3: Assemble the Nachos
Preheat the oven to 375°F (190°C).
Spread half of the tortilla chips on a large baking sheet or oven-safe skillet. Sprinkle with half of the Monterey Jack and cheddar cheese, followed by half of the seasoned corn.
Repeat the layers with the remaining chips, cheese, and corn.
Step 4: Bake
Bake for 10–15 minutes, or until the cheese is melted and bubbly.
Step 5: Add the Toppings
Remove the nachos from the oven and immediately top with crumbled cotija cheese, sliced jalapeños, chopped cilantro, and green onions.
Drizzle generously with the lime crema.
Add avocado, pico de gallo, pickled jalapeños, or hot sauce if desired.
Step 6: Serve
Serve immediately with fresh lime wedges for squeezing over the top.
Tips for Success
- Grill the corn for an authentic smoky street corn flavor.
- Layer the cheese throughout the nachos so every chip gets plenty of melted cheese.
- Add the fresh toppings after baking to keep them vibrant and crisp.
- Serve immediately to keep the chips crunchy.
- Customize with shredded chicken, seasoned beef, or black beans for a heartier meal.
Serving Suggestions
These Mexican Street Corn Nachos pair perfectly with:
- Fresh guacamole
- Salsa or pico de gallo
- Refried beans
- Mexican rice
- Grilled chicken
- Margaritas or lime agua fresca
Storage
Nachos are best enjoyed fresh. If you have leftovers, store the toppings separately whenever possible. Refrigerate leftovers in an airtight container for up to 2 days and reheat in the oven until warmed through. Fresh toppings and lime crema should be added after reheating.
Nutrition (Per Serving, Approximate)
- Calories: 420
- Carbohydrates: 36g
- Protein: 13g
- Fat: 25g
- Saturated Fat: 9g
- Fiber: 4g
- Sugar: 5g
- Sodium: 520mg
