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
Scale
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.
