Mexican Street Corn Nachos

Name: Mexican Street Corn Nachos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 cups corn kernels; 1 Jalapeño; ¼ cup mayonnaise; 1 ½ teaspoons chili powder; ¾ teaspoon smoked paprika; 1 lime; 2 teaspoons lime zest; Kosher salt and freshly ground black pepper; 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

User Reviews

4.8

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 servings
Course
Appetizer, Snacks

Mexican Street Corn Nachos

Iris Warren

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Everyone's favorite Mexican elote is made into the BEST nachos! Loaded with roasted corn, lime, chili powder and Mexican crema!

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Ingredients

Servings

3 cups corn kernels frozen, canned or roasted
1 Jalapeño 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

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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.