Mexican Street Corn Nachos
User Reviews
5
Mexican Street Corn Nachos
Description
Mexican Street Corn Nachos start by sautéing corn kernels tossed with cumin, chili powder, and paprika until lightly cooked and fragrant. The corn is combined with minced jalapeño and lime juice for brightness and mild heat. The nachos are constructed with layers of tortilla chips and a blend of Mexican and pepper jack cheeses melted in the oven to create a gooey foundation.
A creamy sauce made with sour cream, mayonnaise, cotija cheese, and lime juice adds a tangy, rich element when drizzled on top along with the cooked corn mixture. The dish is finished with garnishes of extra cotija cheese, fresh cilantro, and pickled red onion adding acidic contrast and freshness.
This recipe brings together textures of crunchy chips, creamy sauce, and tender corn, evoking the classic flavors of Mexican street corn in a shareable, layered snack. Serve immediately to maintain crispness and enjoy as an appetizer or casual meal.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cups corn kernels fresh or frozen - if frozen thaw
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- kosher salt to taste
- black pepper to taste, freshly ground
- 1 jalapeño seeded and minced
- 2 tablespoons lime juice divided, fresh
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/3 cup cotija cheese crumbled
- 9 oz corn tortilla chip package
- 1 1/2 cup Mexican cheese
- 1 cup pepper jack cheese
Garnish:
- 2 tablespoons cotija cheese crumbled
- 2 tablespoons cilantro chopped, fresh
- Pickled red onion
Instructions
- Preheat the oven to 375 degrees F.
- Place a large ovenproof skillet over high heat, and heat the olive oil.
- Add corn, cumin, chili powder, paprika, salt, and pepper. Toss and cook, for about 2 minutes.
- Transfer the cooked corn to a large bowl and wipe out the skillet.
- Add the jalapeño and 1 tablespoon of lime juice to the corn mixture and stir to combine.
- In a small bowl, stir sour cream, mayonnaise, cotija cheese, and the remaining 1 tablespoon of lime juice; season with salt to taste.
- Add one layer of chips to the skillet and sprinkle cheese on top, repeat with all the chips and cheese, creating layers. Bake until cheese is melty, for about 5 minutes.
- Top the chips with the corn mixture, and mayo mixture, store a bit to combine and distribute it evenly on top.
- Garnish with Cotija cheese, pickled red onion, and cilantro. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 33g | 11% |
| Protein | 14g | 28% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 53mg | 18% |
| Sodium | 666mg | 28% |
| Potassium | 227mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 356mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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