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Mexican Street Corn Nachos

[heart_this] · Sep 9, 2015 · 24 Comments

Mexican Street Corn Nachos

All of the flavours of Mexican style street corn in nacho form with grilled or charred corn, mayo, feta, cilantro, cayenne and lime juice along with the nachos and a creamy melted Monterey Jack cheese sauce!

With the new football season starting we’re going to need some new snacking ideas and I have one for you right now, some Mexican street corn nachos! I am a big fan of the Mexican street corn (elote) style flavours which vary but the flavour combo that I like is with butter, mayo, crumbled cotija (or feta), cilantro, chili powder and lime juice which goes so well with sweet juicy corn! When I came across the idea of Mexican street corn nachos on Simply Recipes I just had to try it! Normally when I make nachos I load them up with ingredients, sprinkle on plenty of cheese and then throw it into the oven to melt the cheese but this recipe calls for a cheese sauce which is always a nice alternative especially when it’s a creamy Monterey Jack cheese sauce! Other than the addition of the tortilla chips and cheese sauce these nachos have all of the ingredients of Mexican street corn and when in nacho form they are perfect for snacking on while watching the game!
Check out below the recipe for links to other recipes that use this amazing flavour combo!

Mexican Street Corn Nachos
The assembly.

Mexican Street Corn Nachos
Mexican Street Corn Nachos
Mexican Street Corn Nachos
If you’re looking for the meat, add some cooked Mexican style chorizo sausage!

Mexican Street Corn Nachos

Mexican Street Corn Nachos
Mexican Street Corn Nachos

Mexican Street Corn Nachos

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 8

All of the flavours of Mexican style street corn in nacho form with grilled or charred corn, mayo, feta, cilantro, cayenne and lime juice along with the nachos and a creamy melted Monterey Jack cheese sauce!

ingredients
  • 2 tablespoons butter
  • 4 cups corn, fresh or frozen
  • 2 tablespoons mayonnaise
  • 1 tablespoon cornstarch
  • 1 cup heavy/whipping cream, half and half or milk
  • 8 ounces Monterey Jack cheese, shredded
  • 1 (14 ounce) bag tortilla chips
  • 1/4 cup cotija or feta, crumbled
  • 2 tablespoons crema or sour cream
  • 2 tablespoons cilantro, chopped
  • cayenne to taste
  • 1 lime, cut into wedges
directions
  1. Melt the butter in a heavy bottomed pan over medium high heat, add the corn and let it sit until it starts to char a bit, mix it up and let it start to char a bit again before removing from heat and mixing in the mayo.
  2. Mix the cornstarch into the cream, bring just to a simmer, reduce the heat and mix in the cheese until it melts.
  3. Place the nachos on a serving dish, pour on the cheese, top with the corn, cotija, creme, cilantro and cayenne and hit everything with a few squirts of lime juice!
Option: Use grilled corn off the cob!
Nutrition Facts: Calories 356, Fat 16.9g (Saturated 9.2g, Trans 0g), Cholesterol 291mg, Sodium 331mg, Carbs 41.8g (Fiber 5.2g, Sugars 4.9g), Protein 13.7g

Nutrition by: Nutritional facts powered by Edamam
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Appetizer, Food, Gluten-free, Mexican, Recipe, Texmex, Vegetarian

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Reader Interactions

Comments

  1. Joanne says

    September 9, 2015 at 12:26 pm

    This may just be the ultimate football food! All that cheese…definitely something I need in my life.

    Reply
  2. Maria says

    September 9, 2015 at 4:26 pm

    Nachos are always a favorite in our household!

    Reply
  3. Bella B says

    September 10, 2015 at 12:46 am

    Yummy these look so good!!!

    http://xoxobella.com

    Reply
  4. Gaby Dalkin says

    September 10, 2015 at 2:26 am

    cheese sauce!! Yes, Please!

    Reply
  5. HipFoodie Mom says

    September 10, 2015 at 1:02 pm

    what a great way to use corn! love this for game day food!!!

    Reply
  6. Peninggi Badan Tiens says

    April 16, 2016 at 7:10 am

    Its Perfect..
    Thanks for sharing

    Reply
  7. Sue R says

    April 27, 2016 at 8:23 am

    Loving your blog! I really appreciate the alternatives you give for us that don't live where you can buy thing like cotija, crema etc.. I'm in Australia in the tropics. Keep up the great work.

    Reply
  8. Sarah Bleier says

    June 13, 2016 at 12:37 am

    These were so good! Thank you for so many awesome recipes.

    Reply
  9. Ms. B. says

    April 16, 2017 at 4:00 am

    When you say cream, what kind do you mean?

    Reply
  10. kevin says

    April 16, 2017 at 3:28 pm

    Mr. B.: Heavy or whipping cream. Enjoy!

    Reply
  11. Scott & Candy says

    April 17, 2017 at 2:44 pm

    These are soooo good…making them again for game night! You have never let me down…my kids know it's going to be good dinner when I tell them it's a Closet Cooking recipe.

    Reply
  12. Katie says

    June 25, 2017 at 6:31 pm

    Does the jalepeno make it pretty spicy or just give it a kick?

    Reply
  13. kevin says

    July 6, 2017 at 1:01 am

    Katie: This dish is not too spicy and you can control the heat by reducing or increasing the chili.

    Reply
  14. Sarah Bleier says

    August 16, 2017 at 8:39 pm

    These are sooooo good!!! I can't wait to have them again. Thank you for another great recipe.

    Reply
  15. kevin says

    August 17, 2017 at 1:16 am

    Sarah: I'm glad you like them!

    Reply
  16. Thora Bott says

    August 26, 2017 at 2:06 am

    How far ahead an you make this dish?

    Reply
  17. Shannon says

    January 20, 2019 at 3:10 pm

    I’m going to make this as a dip, so the chips don’t get soggy. Should I change anything because of that?

    Reply
    • kevin says

      January 21, 2019 at 9:43 am

      You can use it as a dip as it is! Here are another two options for corn dips:
      https://www.closetcooking.com/mexican-corn-salad-dip/
      https://www.closetcooking.com/hot-corn-dip/

      Reply
  18. Shawn says

    May 9, 2020 at 7:28 pm

    Hello! My family loved these nachos. I made some adjustments that would suit us better; added a 1/4 tsp salt to the cheese sauce as well as 1/2 of a 4 oz can of diced diced jalapeños.
    I used 1 1/2 c corn, this was perfect for us. These were fantastic and I will make them again!

    Reply
  19. Maneesh says

    June 27, 2020 at 10:51 pm

    Yummy😋 it really looks amazing i have never tried maxican nachos but now i can’t wait to make it.

    Reply
  20. Tamara Pearis says

    June 2, 2021 at 4:53 pm

    My son-in-law made this last night for us and it was amazing.
    He added some jalapeno and avocado slices, as well as a generous amount of Mango salsa.
    Thanx for the recipe. He enjoyed making it and getting a little creative on his own. This recipe is a keeper!

    Reply
  21. munchkin says

    September 2, 2021 at 7:05 pm

    I can happily eat this dish as a main course in lunch. So yummy

    Reply

Trackbacks

  1. Online Recipe Exchange – Local 82 says:
    June 20, 2022 at 8:00 am

    […] https://www.closetcooking.com/mexican-street-corn-nachos/ […]

    Reply
  2. Exotic Mexican Street Food Recipes To Soothe Your Taste Buds says:
    February 2, 2023 at 6:52 am

    […] 4. Corn Nachos  […]

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