“`html
If you have a craving for bold flavors and irresistible crunch, this Mexican Street Corn Nachos Recipe is going to become your new obsession. Combining the smoky sweetness of charred fresh corn with melty cheese, zesty crema, and tangy cotija cheese scattered over crispy tortilla chips, every bite bursts with rich, vibrant layers inspired by the classic Mexican street corn. It’s a crowd-pleaser that’s surprisingly easy to prepare and brings a festive, colorful touch to any snack or gathering.
Ingredients You’ll Need
This Mexican Street Corn Nachos Recipe keeps things simple but inspiring, relying on fresh, flavorful ingredients that each shine on their own and work together beautifully. From crunchy tortilla chips to creamy, tangy crema, every element plays its part in creating the perfect balance of texture and zest.
- Tortilla chips: The crunchy base that holds all those wonderful toppings and provides that satisfying nacho bite.
- Fresh corn kernels: Charred to add smoky sweetness and texture that make this dish stand out.
- Olive oil: Helps to char the corn evenly and adds a subtle richness.
- Monterey Jack or cheddar cheese: Melts smoothly and layers on ooey-gooey cheese goodness.
- Sour cream: Gives the crema its creamy tang, balancing out the spicy and smoky flavors.
- Mayonnaise: Adds smoothness and a hint of richness to the crema.
- Lime juice: Brings bright acidity that cuts through the richness and lifts the whole dish.
- Chili powder: Infuses a warm depth of flavor with just a touch of heat.
- Garlic powder: Adds a subtle savory note to the crema.
- Cotija cheese: Crumbled over the top for a salty, crumbly contrast; feta works if you can’t find cotija.
- Fresh cilantro: Finely chopped for a fresh herbaceous finish.
- Jalapeño slices (optional): For those who love an extra kick of heat.
- TajÃn seasoning: Sprinkled at the end for a famous Mexican tangy spice blend, or substitute chili powder.
- Lime wedges: Serve on the side to add brightness with every squeeze.
How to Make Mexican Street Corn Nachos Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 400°F (200°C) and prepare a large baking sheet lined with parchment paper or foil. This will be the staging area where all the magic happens, making cleanup a breeze too.
Step 2: Char the Corn Kernels
Heat a tablespoon of olive oil in a skillet over medium-high heat, then add your fresh or thawed corn kernels. Cook, stirring occasionally, until they develop a light char, about 5 to 7 minutes. This caramelization adds a smoky sweetness that’s a star in this Mexican Street Corn Nachos Recipe.
Step 3: Assemble the Nachos
Spread your tortilla chips in an even layer over the prepared baking sheet. Sprinkle half of the shredded cheese over the chips evenly, then scatter the charred corn on top. Finish by sprinkling on the remaining cheese, creating a delicious cheesy layer that will melt perfectly in the oven.
Step 4: Bake Until Cheesy and Bubbling
Place the baking sheet in the oven and bake for 8 to 10 minutes, just until the cheese melts and bubbles beautifully. Keep an eye on it so that the chips don’t burn — you want them golden and crispy underneath that gooey cheese blanket.
Step 5: Whip Up the Crema
While the nachos bake, combine sour cream, mayonnaise, lime juice, chili powder, and garlic powder in a small bowl. Whisk together until smooth and creamy. This zesty crema will add a luscious, tangy layer on top and tie all the bold flavors together perfectly.
Step 6: Top Your Nachos and Serve
Once the nachos are out of the oven, drizzle the crema generously over the surface. Sprinkle crumbled cotija cheese, chopped fresh cilantro, and jalapeño slices if you want some heat. Finally, dust with TajÃn seasoning for a classic Mexican touch. Serve immediately with lime wedges on the side for that fresh zing in every bite.
How to Serve Mexican Street Corn Nachos Recipe
Garnishes
Adding the right garnishes really takes this Mexican Street Corn Nachos Recipe from delicious to unforgettable. Fresh cilantro brightens the dish, jalapeños introduce exciting heat levels, and crumbled cotija adds a salty pop. Don’t forget the lime wedges; they’re essential to adding a bright, citrusy finish that balances the nachos’ richness.
Side Dishes
These nachos shine as a standalone snack but pair beautifully with simple sides like a crisp green salad or fresh guacamole. Consider serving alongside grilled chicken or carnitas for a fun taco night spread that will wow your guests. The combination of textures and flavors on your plate will make every bite feel special.
Creative Ways to Present
Try layering these nachos in small individual portions for parties, or serve them family-style on a large platter so everyone can dig in. You can also get creative with your toppings: swap out cotija for queso fresco or sprinkle on some pickled red onions for a tangy twist. No matter how you present it, this Mexican Street Corn Nachos Recipe always steals the show.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your assembled nachos in an airtight container in the refrigerator for up to two days. Keeping the crema and fresh garnishes separate until serving will help maintain the best texture.
Freezing
This Mexican Street Corn Nachos Recipe is best enjoyed fresh because freezing can make the tortilla chips soggy and the crema separate. For best results, avoid freezing assembled nachos but freeze individual components like the charred corn to use later.
Reheating
To reheat leftovers, spread the nachos evenly on a baking sheet and warm them in a 350°F oven for about 5-7 minutes to reignite the melted cheese and crisp the chips up again. Add fresh crema and toppings after reheating for that fresh, vibrant finish.
FAQs
Can I use canned corn instead of fresh corn?
Yes, canned corn can work in a pinch but fresh corn or frozen corn that’s thawed will give you the best flavor and texture when charred. If using canned, drain well and pat dry before charring to avoid soggy nachos.
What if I don’t have cotija cheese?
Feta cheese is a great substitute as it has a similar crumbly texture and salty flavor. Queso fresco also works well if available. Avoid using cheeses that melt too much as you want that crumbly contrast.
Can I make this recipe vegetarian or vegan?
This recipe is naturally vegetarian. For a vegan version, swap out sour cream and mayonnaise for plant-based alternatives, choose vegan cheese, and skip the cotija or use a vegan crumbly cheese substitute. The fresh ingredients still pack plenty of delicious flavor!
How spicy are the jalapeños in this dish?
The jalapeño slices add a mild to moderate heat that complements the creamy and cheesy components. You can adjust the heat by using fewer slices or removing seeds or leave them out entirely if you prefer no spice.
Can I prepare parts of this recipe ahead of time?
Absolutely! The corn can be charred a day in advance and stored in the fridge. The crema can also be made ahead and kept chilled. Assemble and bake the nachos right before serving to keep chips crispy and cheese melty.
Final Thoughts
This Mexican Street Corn Nachos Recipe is a game changer when it comes to party snacks or casual dinners. Its lively combination of smoky, creamy, tangy, and spicy flavors will have everyone reaching for more. Trust me, once you try it, it’ll become a go-to favorite that you’ll love sharing with friends and family time and time again. So, grab your chips, fresh corn, and all the toppings and dive into this festive, flavorful feast!
“`
Print
Mexican Street Corn Nachos Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Mexican Street Corn Nachos combine crispy tortilla chips topped with charred corn, melted Monterey Jack cheese, and a zesty homemade crema. Garnished with tangy cotija cheese, fresh cilantro, and a sprinkle of TajÃn seasoning, these nachos are perfect for a flavorful appetizer or a casual snack.
Ingredients
Nachos
- 1 bag (10-12 oz) tortilla chips
- 2 cups fresh corn kernels (from 2–3 cobs, or frozen, thawed)
- 1 tbsp olive oil
- 1 cup shredded Monterey Jack or cheddar cheese
Crema
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lime juice (about 1 lime)
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
Toppings
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional, for heat)
- 1 tsp TajÃn seasoning (or chili powder)
- Lime wedges for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil to prepare for the nachos.
- Char the Corn: Heat olive oil in a skillet over medium-high heat. Add the fresh or thawed corn kernels and cook, stirring occasionally, until they are slightly charred and fragrant, about 5-7 minutes. Remove from heat and set aside.
- Assemble Nachos: Spread the tortilla chips evenly on the prepared baking sheet. Sprinkle half of the shredded Monterey Jack or cheddar cheese over the chips. Distribute the charred corn evenly on top, then cover with the remaining cheese.
- Bake: Place the baking sheet in the preheated oven and bake the nachos for 8-10 minutes until the cheese is melted and bubbly.
- Make the Crema: While the nachos are baking, whisk together sour cream, mayonnaise, lime juice, chili powder, and garlic powder in a small bowl until smooth and well combined.
- Top and Serve: Remove the nachos from the oven. Drizzle the crema evenly over the top. Sprinkle with crumbled cotija cheese, chopped cilantro, and sliced jalapeño if using. Finish by sprinkling with TajÃn seasoning. Serve immediately with lime wedges on the side for extra brightness.
Notes
- For extra heat, add more jalapeño slices or a pinch of cayenne pepper to the crema.
- Use frozen corn if fresh is not available, but thaw and drain it well before cooking to avoid sogginess.
- TajÃn seasoning can be substituted with chili powder or a blend of chili powder and lime zest.
- To make this dish vegetarian, ensure the tortilla chips and cheese used contain no animal rennet.
- Serve immediately after baking to enjoy the chips crispy and the cheese melty.
