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
Scale
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
