Mexican Street Corn Nachos

Mexican street corn, known as elote, is a beloved staple of street vendors across Mexico, celebrated for its bold flavors and simplicity. Typically served on a stick, elote is slathered with mayonnaise, lime juice, and topped with crumbled cotija cheese and spices, creating a delightful medley of taste and texture. This dish not only captures the essence of Mexican culinary culture but also embodies the communal and festive spirit of street food.

Discover a mouthwatering fusion with these Irresistible Mexican Street Corn Nachos that combine the beloved flavors of elote with classic nacho goodness. Layer crunchy tortilla chips, charred corn mixed with zesty spices, and a creamy dressing featuring cotija cheese for an unforgettable dish. Perfect for parties or cozy nights at home, these nachos invite friends and family to indulge in a vibrant culinary experience that celebrates the rich traditions of Mexican street food.

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Ingredients

1 bag tortilla chips (around 12 oz)

2 cups fresh corn kernels (or 1 can of corn, drained)

1 tablespoon vegetable oil

1/2 teaspoon chili powder

1/4 teaspoon smoked paprika

1/4 teaspoon garlic powder

Salt and pepper to taste

1 cup cotija cheese, crumbled (or feta cheese)

1/2 cup sour cream

1/4 cup mayonnaise

1 lime, juiced

1/4 cup fresh cilantro, chopped

1/4 cup green onions, sliced

Sliced jalapeños (optional for extra heat)

Avocado slices (for garnish)

Instructions

Prepare the Corn Topping:

- In a skillet, heat the vegetable oil over medium heat. Add the fresh corn kernels and cook for about 5 minutes, stirring occasionally, until slightly charred.

- Stir in the chili powder, smoked paprika, garlic powder, salt, and pepper. Cook for another minute, then remove from heat.

Make the Creamy Dressing:

- In a bowl, combine the sour cream, mayonnaise, lime juice, and half of the chopped cilantro. Mix well and set aside.

Assemble the Nachos:

- Preheat your oven to 350°F (175°C).

- On a large baking sheet, spread out half of the tortilla chips. Top with half of the charred corn mixture, half of the cotija cheese, and drizzle with a little of the creamy dressing.

- Layer the remaining tortilla chips on top followed by the rest of the corn and cotija cheese.

Bake the Nachos:

- Place the baking sheet in the oven and bake for about 10-15 minutes, or until the cheese is melted and the chips are crispy.

Add Fresh Toppings:

- Remove from the oven and immediately drizzle the remaining creamy dressing over the hot nachos. Top with green onions, remaining cilantro, and jalapeño slices (if using).

Garnish and Serve:

- Finish with fresh avocado slices for an extra touch. Serve immediately and enjoy!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4-6 servings