Imagine the irresistible crunch of tortilla chips piled high with layers of juicy, seasoned corn, gooey cheese, and a tangy lime crema–all the flavors of classic elote in nacho form! Street Corn Nachos are a colorful, crowd-pleasing appetizer that brings a lively Mexican street food vibe right to your kitchen. Perfect for parties, family nights, or an impromptu get-together, these nachos deliver bold flavor, contrasting textures, and a playful twist on a beloved favorite. If you’re searching for a dish that delights at first bite and disappears fast, you won’t want to miss this vibrant creation!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Street Corn Nachos is how simply everyday ingredients transform into something truly special. Every element, from the golden corn to the creamy cotija and herbaceous cilantro, plays a part in making each bite layered and satisfying. Here’s what you’ll need—and why each is essential:
- Tortilla chips: Go for thick, sturdy chips—they’re perfect for scooping up all that delicious topping without falling apart.
- Corn kernels: Fresh, frozen, or grilled, corn brings the hallmark sweetness and a summery crunch.
- Butter: Adds richness and helps the corn caramelize and soak up the flavors of the spices.
- Smoked paprika: Lends a subtle smokiness reminiscent of authentic street corn.
- Chili powder: Brings gentle heat and earthy depth to the dish.
- Cayenne pepper (optional): For those who love it spicy, a little goes a long way!
- Monterey Jack cheese: Melts beautifully, creating gooey layers that hold the nachos together.
- Cotija cheese: Salty, crumbly, and rich, cotija adds that iconic Mexican street corn flavor. Queso fresco makes a tasty swap if needed.
- Mayonnaise: The classic base of elote, it adds creaminess to the lime crema drizzle.
- Sour cream: Balances the mayonnaise, lending a gentle tang to the drizzle.
- Lime juice: Brightens everything up—the acidity completes the Mexican street corn experience.
- Fresh cilantro: A sprinkle over the top wakes up all the flavors with herbal freshness.
- Red onion: Adds color and sharpness, just enough to cut through the richness.
- Jalapeño: Thinly sliced for pops of heat, or use more/less based on your preference.
- Lime wedges: A must for serving—everyone loves a fresh squeeze right before digging in!
How to Make Street Corn Nachos
Step 1: Prep Your Oven and Baking Sheet
Get things started by preheating your oven to 375°F (190°C). Line a large baking sheet with parchment paper. This not only prevents sticking, but also makes cleanup a breeze—which means more time to enjoy your nachos!
Step 2: Sauté the Corn
Heat your skillet over medium and melt the butter until bubbling and fragrant. Toss in the corn kernels, smoked paprika, chili powder, and a pinch of cayenne pepper if you like it hot. Sauté for 3 to 4 minutes, stirring often, until the corn is tender, hot, and just developing golden, caramelized edges. The aroma is irresistible and this step is key for infusing those zesty, smoky flavors.
Step 3: Build the Nachos
Spread the tortilla chips out in an even layer on your prepared baking sheet. Sprinkle half of the shredded Monterey Jack cheese over the chips—this forms a melty foundation. Scatter the spiced corn all over, making sure each chip catches a bit. Follow with the remaining Monterey Jack and half the cotija for a double-cheese effect that’s gooey and crave-worthy.
Step 4: Bake to Perfection
Slide the baking sheet into the oven and bake for 8 to 10 minutes. You’re looking for cheese that’s completely melted, bubbly, and just starting to brown in spots. Watch closely—this is the moment when Street Corn Nachos transform from simple ingredients into nacho nirvana!
Step 5: Make the Lime Crema
While the nachos are baking, whisk together the mayonnaise, sour cream, and fresh lime juice in a small bowl until perfectly smooth and pourable. This simple crema adds a tickle of tang and ties all the flavors together.
Step 6: Dress It Up
As soon as the cheesy nachos come out of the oven, drizzle the lime crema generously over the top. Sprinkle with the remaining cotija cheese, then shower on chopped cilantro, diced red onion, and those pretty jalapeño slices. Serve immediately with extra lime wedges—Street Corn Nachos should be enjoyed while hot, melty, and downright irresistible!
How to Serve Street Corn Nachos
Garnishes
Garnishes are the secret to making your Street Corn Nachos feel party-ready! Toss on extra chopped cilantro, a smattering of jalapeño slices, or even a dusting of smoked paprika for color. Don’t forget a final squeeze of lime—freshness matters. A little extra cotija cheese crumbled over the top makes each bite burst with flavor.
Side Dishes
These nachos pair wonderfully with bright, veggie-forward sides. Try a crisp cabbage slaw, smoky black beans, or a chunky avocado salad to round out the meal. If you’re feeling festive, pour icy aguas frescas, margaritas, or limeade to wash it all down.
Creative Ways to Present
Street Corn Nachos look stunning served right on the baking sheet for a super-casual, communal snack. If you want to elevate presentation, pile them onto a pretty platter and garnish each serving with a lime wedge and an extra sprinkle of cilantro. For a fun twist, layer the nachos in individual cast iron skillets or mini baking dishes—perfect for a personalized appetizer at your next gathering!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Street Corn Nachos, store them in an airtight container in the refrigerator for up to 2 days. They’ll lose some crispness, but the flavors meld together beautifully, making them a still-delicious snack the next day.
Freezing
Freezing isn’t recommended for fully assembled Street Corn Nachos, since the chips can become soggy. However, you can prep the spiced corn mixture and freeze it separately for up to 2 months. Thaw and use when you’re ready for another nacho night!
Reheating
To bring your nachos back to life, spread them on a baking sheet and reheat in a 350°F (175°C) oven for about 8 minutes, or until the cheese is hot and bubbly. Avoid microwaving, which can make them chewy rather than crisp. If possible, hold off on adding the crema, cilantro, and fresh garnishes until after reheating.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Just drain and pat the corn dry before sautéing to avoid excess moisture. Grilled or pan-seared canned corn can still taste fantastic in Street Corn Nachos.
Is there a good substitute for cotija cheese?
Yes, queso fresco makes a great swap if cotija isn’t available. Feta can work in a pinch as well, thanks to its crumbly texture and savory punch.
How spicy are Street Corn Nachos?
You’re in control of the heat! Omit the cayenne or go light on the jalapeños for a milder version, or dial things up with extra chile powder or hot sauce for spicier nachos.
Can these nachos be made vegan?
Definitely. Use vegan cheese shreds, plant-based mayo and sour cream, and skip or substitute the cotija with your favorite dairy-free variety. The finished Street Corn Nachos will still be bursting with flavor and color!
How do I keep nachos from getting soggy?
For best texture, wait to drizzle on crema and top with fresh ingredients until right before serving. Using sturdy chips and baking until just golden also helps ensure your Street Corn Nachos stay crisp.
Final Thoughts
There’s nothing like a generous tray of Street Corn Nachos to gather everyone around the table! With bold flavors, satisfying crunch, and creamy toppings, they’re sure to become a go-to for every celebration or craving. Don’t hesitate—grab those chips and see for yourself how unforgettable this twist on elote truly is!
Print
Street Corn Nachos Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These Street Corn Nachos are a delicious twist on classic nachos, featuring a flavorful combination of corn, cheeses, and zesty toppings. Perfect for a party appetizer or a fun snack!
Ingredients
Tortilla Chips:
- 8 cups tortilla chips
Corn Mixture:
- 2 cups cooked corn kernels (fresh, frozen, or grilled)
- 1 tablespoon butter
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne pepper (optional)
Cheese Blend:
- 2 cups shredded Monterey Jack cheese
- 1/2 cup crumbled cotija cheese
Lime Crema:
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- juice of 1 lime
Toppings:
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 jalapeño (thinly sliced)
- extra lime wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Sauté the corn: In a skillet over medium heat, melt the butter. Add the corn, smoked paprika, chili powder, and cayenne. Sauté for 3–4 minutes until hot and lightly caramelized.
- Layer and bake: Spread the tortilla chips on the prepared baking sheet. Layer with Monterey Jack cheese, seasoned corn, and cotija cheese. Bake for 8–10 minutes until the cheese is melted.
- Prepare lime crema: Whisk together mayonnaise, sour cream, and lime juice. Drizzle over the nachos.
- Add toppings: Top with cotija cheese, cilantro, red onion, and jalapeño slices. Serve with lime wedges.
Notes
- For extra flavor, grill the corn before cutting it off the cob.
- You can make these spicier by adding hot sauce to the lime crema.
- If you prefer, substitute queso fresco for cotija.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 4 g
- Sodium: 590 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 35 mg
