By Becky Hardin
Published Apr 26, 2023
These Street Corn Nachos take classic Mexican Elote and layer the corn onto loaded nachos! Crispy chips are all dressed up with seasoned corn kernels, cheese, and a tangy cream sauce. Perfect for Cinco de Mayo parties or game day snacking!
What’s in Mexican Street Corn Nachos
Corn kernels are toasted and seasoned with spices, then layered onto crunchy nachos with cheese and creamy, zesty lime sauce. An appetizer that’s perfect for parties, game day , and Cinco de Mayo !
- Corn Kernels: Fresh, canned, or frozen corn all works. Drain canned corn, and thaw frozen corn.
- Tortilla Chips: Use your favorite brand of chips, or make these homemade tortilla chips . I recommend using thicker chips that will hold up better under the heavy toppings.
- Cotija Cheese: Cotija is a crumbly Mexican cheese with a salty and milky flavor. “Young” cotija cheese has been described as tasting similar to a mild feta, while aged cotija tastes more like Parmesan.
- Red Onion: I don’t recommend replacing this bold onion with any other type. However, if you’re really not a red onion fan, use chopped green onions instead.
- Jalapeño Peppers: Want to really turn up the heat? Replace these with serrano or habanero peppers!
- Garlic: Freshly minced garlic yields much better flavor than pre-minced.
- Shredded Mexican Cheese: Arguably the best part of any nacho recipe, right?
- Mayonnaise: Try my homemade mayonnaise recipe for the best results!
- Sour Cream: You can use low-fat sour cream if you’d like, but it may yield less creamy results.
- Lime Juice: Freshly squeezed lime juice is what you should be using – nothing from concentrate!
- Chili Powder: This adds a depth to the savory flavor with just a touch of spice.
- Fresh Cilantro: You can omit this if you’re not a cilantro fan! Leave it out entirely or swap it with parsley.
- Salt: I prefer using kosher (coarse) salt over iodized.
- Olive Oil: You can swap this with avocado oil if preferred.
Pro Tip: Be sure to take the time to char the corn; this is where a lot of the authentic elote flavor comes from.
Variations to Try
There are quite a few ways to customize these street corn nachos! For a milder dish, remove the seeds and ribs of the jalapeños. That’s where a lot of the heat in the pepper is. If you can’t find cotija cheese, use queso fresco or feta instead.
Also, you can replace the mayo and/or sour cream with plain Greek yogurt for a healthier swap! If you want to bulk up with some protein, add shredded chicken or beef, black beans or refried beans , or sangria pork .
Street corn , or elote , is a popular street food in Mexico. It consists of grilled corn on the cob smothered in a tangy sauce made up of mayonnaise, sour cream, and lime juice and topped with cotija cheese, chili powder, and fresh cilantro.
You can use crumbled feta cheese.
Street corn is not exceptionally spicy, but these nachos amp up the spice with the help of jalapeños. If you’re not a fan of spicy, remove the ribs and seeds of the jalapeños for a milder flavor.
How to Store and Reheat Loaded Nachos
Store leftover street corn nachos in an airtight container in the refrigerator for up to 3 days. I recommend removing any especially wet toppings, or toppings you would like to stay cold when reheating, and placing them in a separate container. To reheat, place the nachos on a sheet pan in a 350°F oven for 10-15 minutes. Add any cold toppings after reheating. I do not recommend freezing these nachos.
What to Serve with Street Corn Nachos
These nachos are a party in a sheet pan. Wash them down with margaritas and follow them up with something sweet like churros at your Cinco de Mayo party !
Ingredients1x2x3x
- ▢ 1 tablespoon olive oil
- ▢ 2½ cups corn kernels fresh or frozen
- ▢ ½ teaspoon kosher salt
- ▢ ¼ cup chopped red onion
- ▢ 2 jalapeño peppers finely chopped
- ▢ 1 clove garlic minced
- ▢ 18 ounces tortilla chips (1 bag)
- ▢ 2 cups shredded Mexican cheese
- ▢ 3 tablespoons cotija cheese divided
- ▢ ¼ cup mayonnaise store-bought or homemade
- ▢ ¼ cup sour cream
- ▢ 1 lime juiced
- ▢ 1 teaspoon chili powder
- ▢ ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 350°F.
- Add the oil to a large skillet set over medium-high heat. 1 tablespoon olive oil
- Once heated, add in the corn and sprinkle with salt. Cook, flipping the corn occasionally, until slightly charred, about 7-8 minutes 2½ cups corn kernels, ½ teaspoon kosher salt
- Transfer the corn to a large bowl and stir in the onion, jalapeños, and garlic. ¼ cup chopped red onion, 2 jalapeño peppers, 1 clove garlic
- Create a base layer of chips on a baking sheet. 18 ounces tortilla chips
- Spread the shredded cheese over the chips. 2 cups shredded Mexican cheese
- Bake in the oven for 5-6 minutes until the cheese has melted.
- While the chips are in the oven, combine 1 tablespoon cotija cheese, mayonnaise, sour cream, lime juice, and the chili powder. Whisk in a couple tablespoons of water to thin out the mixture. 3 tablespoons cotija cheese, ¼ cup mayonnaise, ¼ cup sour cream, 1 lime, 1 teaspoon chili powder
- When the nachos are finished baking, layer on the corn mixture, and drizzle the creamy sauce over the nachos.
- Top with cilantro and the remaining cotija cheese. ¼ cup chopped fresh cilantro
Equipment
- Baking Sheet
Becky’s Tips
- Use fresh ingredients for the best flavor.
- You can use green onion in place of the red onion.
- For a milder dish, remove the seeds and ribs of the jalapeños.
- If you can’t find cotija cheese, use feta instead.
- You can replace the mayo and/or sour cream with Greek yogurt for a healthy swap.
- If you don’t like cilantro, top with parsley instead.
- Use your favorite brand of tortilla chips, but try to choose thicker chips that will hold up better to the heavy toppings.
- Be sure to take the time to char the corn; this is where a lot of the authentic elote flavor comes from.
- Bake the chips and cheese until the cheese has melted and the chips are extra crisp to prevent soggy nachos.
- If you know you’ll have extras, don’t top them with the sauce. Follow the recipe through step 8, then store the cheesy chips, corn mixture, and sauce separately in the refrigerator until ready to enjoy.
Nutrition information is automatically calculated, so should only be used as an approximation.
MoreMexican Appetizers to Try:
- White Queso
- Mexican Corn on the Cob
- Rotel Dip
- Mexican Street Corn Dip
- Tomatillo Avocado Salsa
- Esquites (Mexican Corn Salad)
- Tater Tot Nachos
Street Corn Nachos Recipe
Equipment
- Baking Sheet
Ingredients
- 1 tablespoon olive oil
- 2½ cups corn kernels fresh or frozen
- ½ teaspoon kosher salt
- ¼ cup chopped red onion
- 2 jalapeño peppers finely chopped
- 1 clove garlic minced
- 18 ounces tortilla chips (1 bag)
- 2 cups shredded Mexican cheese
- 3 tablespoons cotija cheese divided
- ¼ cup mayonnaise store-bought or homemade
- ¼ cup sour cream
- 1 lime juiced
- 1 teaspoon chili powder
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 350°F.
- Add the oil to a large skillet set over medium-high heat. 1 tablespoon olive oil
- Once heated, add in the corn and sprinkle with salt. Cook, flipping the corn occasionally, until slightly charred, about 7-8 minutes 2½ cups corn kernels, ½ teaspoon kosher salt
- Transfer the corn to a large bowl and stir in the onion, jalapeños, and garlic. ¼ cup chopped red onion, 2 jalapeño peppers, 1 clove garlic
- Create a base layer of chips on a baking sheet. 18 ounces tortilla chips
- Spread the shredded cheese over the chips. 2 cups shredded Mexican cheese
- Bake in the oven for 5-6 minutes until the cheese has melted.
- While the chips are in the oven, combine 1 tablespoon cotija cheese, mayonnaise, sour cream, lime juice, and the chili powder. Whisk in a couple tablespoons of water to thin out the mixture. 3 tablespoons cotija cheese, ¼ cup mayonnaise, ¼ cup sour cream, 1 lime, 1 teaspoon chili powder
- When the nachos are finished baking, layer on the corn mixture, and drizzle the creamy sauce over the nachos.
- Top with cilantro and the remaining cotija cheese. ¼ cup chopped fresh cilantro
Notes
- Use fresh ingredients for the best flavor.
- You can use green onion in place of the red onion.
- For a milder dish, remove the seeds and ribs of the jalapeños.
- If you can’t find cotija cheese, use feta instead.
- You can replace the mayo and/or sour cream with Greek yogurt for a healthy swap.
- If you don’t like cilantro, top with parsley instead.
- Use your favorite brand of tortilla chips, but try to choose thicker chips that will hold up better to the heavy toppings.
- Be sure to take the time to char the corn; this is where a lot of the authentic elote flavor comes from.
- Bake the chips and cheese until the cheese has melted and the chips are extra crisp to prevent soggy nachos.
- If you know you’ll have extras, don’t top them with the sauce. Follow the recipe through step 8, then store the cheesy chips, corn mixture, and sauce separately in the refrigerator until ready to enjoy.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
