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Mexican Street Corn Nachos
4.8 from 12 votes

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!

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

Ingredients

  • 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
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 ounce package tortilla chips
  • 2 cups pepper jack cheese shredded
  • 1 cup cotija cheese crumbled
  • ¼ cup Mexican crema
  • ¼ cup cilantro fresh, chopped leaves

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large bowl, combine corn, jalapeno, mayonnaise, chili powder, paprika, lime juice and lime zest; season with salt and pepper, to taste.
  3. Place tortilla chips in a single layer onto the prepared baking sheet. Top with half the cheeses and corn mixture. Sprinkle with remaining cheeses.
  4. Place into oven and bake until heated through and the cheeses have melted, about 10-13 minutes.
  5. Serve immediately, drizzled with Mexican crema and garnished with cilantro and additional smoked paprika, if desired.

Notes

  • *Sour cream can be substituted.