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Street Corn Nachos

These sheet pan street corn nachos are ridiculously easy and delicious! Grilled corn, chili, lime, tons of cheese and all the flavor you could dream of!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 to 4 people
Course: Main Course
Cuisine: American

Ingredients

  • 4 ears of corn, shucked (about 1.5 to 2 cups corn kernels, or one bag frozen!)
  • 1 (9 ounce) Bag of Tortilla Chips
  • 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 Tajín (or chili powder)
  • ⅓ cup crumbled cotija cheese
  • ½ cup chopped fresh cilantro
  • lime wedges for spritzing
  • Pickled onions, for garnish

Instructions

    Cup of Yum
  1. Preheat your grill to the highest heat. Brush the corn with a drop of olive oil
  2. 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.
  3. In a bowl, whisk together the mayo, sour cream and lime zest.
  4. Place the corn directly on the grates. Grill for about 10 minutes, turning every few minutes.
  5. 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.
  6. 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.