Street Corn Nachos
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
Street Corn Nachos
Description
In this Street Corn Nachos recipe, fresh corn is brushed with olive oil and grilled until lightly charred and tender. The corn kernels are sliced from the cob and tossed with a sprinkle of tajin seasoning (or chili powder) and crumbled cotija cheese for a tangy and slightly spicy flavor.
The base consists of tortilla chips spread on a baking sheet and covered with freshly grated Monterey jack and cheddar cheese. This is baked until the cheese melts into a gooey layer. The grilled corn mixture is then scattered over the melted cheese layer.
A sauce made from mayonnaise, sour cream, and lime zest is drizzled over the nachos, imparting tanginess and creaminess that balances the spice and adds moisture. Fresh cilantro and pickled onions garnish the dish, adding herbal and sharp notes. A spritz of lime juice before serving adds a final bright touch. The combination results in a crunchy, creamy, and flavorful dish suitable for casual entertaining or game day snacks.
Ingredients
- 4 corn shucked (about 1.5 to 2 cups corn kernels, or one bag frozen!, ears
- 1 (9 ounce) tortilla chips bag
- 8 ounces Monterey jack cheese freshly grated
- 4 ounces cheddar cheese freshly grated
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 lime zest freshly grated
- 1/2 teaspoon tajin seasoning or chili powder
- ⅓ cup cotija cheese crumbled
- ½ cup cilantro chopped, fresh
- lime wedges, for spritzing
- onion for garnish, pickled
Instructions
- Preheat your grill to the highest heat. Brush the corn with a drop of olive oil
- Preheat the oven to 350 degrees F. Line a baking sheet with foil or parchment. Spread the chips out on the sheet. Cover the chips with the grated cheeses.
- In a bowl, whisk together the mayo, sour cream and lime zest.
- Place the corn directly on the grates. Grill for about 10 minutes, turning every few minutes.
- While you grill the corn, stick the baking sheet in the oven. Bake the chips with cheese for 10 minutes, or until the cheese is melted.
- When the corn is done, slice the kernels off the cob. I like to mix the corn with a sprinkle of tajin and cotija cheese while it's warm. Sprinkle the corn all over the chips. Drizzle the mayo/sour cream mixture all over the nachos. Sprinkle the rest of the tajin (or chili powder) on next. Sprinkle on the cotija cheese and cilantro. Serve immediately with a spritz of lime.
User Reviews
Overall Rating
5
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