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Mexican Street Corn Nachos

Deliciously crunchy nachos topped with sweet and tangy corn, creamy sauces, and a sprinkle of cheese, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large bag Tortilla Chips Preferably thick-cut for durability
  • 1 can sweet corn, drained and rinsed (15 ounces) Or use 2 cups of grilled corn
  • 2 tablespoons Mayonnaise Or use a vegan alternative
  • 2 tablespoons Lime Juice Freshly squeezed
  • 1/2 cup Cotija Cheese, crumbled Or use feta cheese for a similar taste
  • 1 teaspoon Chili Powder Adjust for heat preference
  • 1/4 cup Fresh Cilantro, chopped
  • 1 Avocado, diced Optional, but highly recommended
  • 1 Jalapeño, sliced Adjust for spice levels
  • Salt and Pepper To taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. If using canned corn, drain and rinse it under cold water. If using fresh corn, grill it until charred, then cut off the kernels.
  3. In a bowl, combine mayonnaise, lime juice, chili powder, and salt. Stir in the corn until well-coated.
Assembly
  1. Spread a generous layer of tortilla chips on a baking sheet.
  2. Spoon the corn mixture over the chips and sprinkle the crumbled cheese on top.
Baking
  1. Place the baking sheet in the oven and bake for about 10-15 minutes, or until the cheese is melted and the chips are slightly golden.
Serving
  1. Once out of the oven, top the nachos with fresh cilantro, diced avocado, jalapeños, and an extra squeeze of lime juice. Enjoy immediately.

Notes

Serve this dish warm for the best texture. Prepare the corn mixture ahead of time for a quicker assembly. Ensure your chips are sturdy to prevent sogginess, and don’t overload them with toppings—balance is key for a successful nacho experience.