Get ready to transform your nacho game with a mouthwatering Mexican Street Corn twist that will make your taste buds dance! 🌽🔥 These aren't your ordinary nachos - they're a flavor explosion that combines the smoky, creamy goodness of elote (Mexican street corn) with the irresistible crunch of tortilla chips. Perfect for game day, party appetizers, or when you're craving a bold and exciting snack that takes you straight to the vibrant streets of Mexico. In just 25 minutes, you'll create a dish so delicious, it'll have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 bag tortilla chips
- 2 cups corn, grilled or canned
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1 tablespoon chili powder
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- If using fresh corn, grill the corn until lightly charred on all sides. If using canned corn, drain and pat dry with paper towels.
- Spread the tortilla chips in an even layer across the prepared baking sheet, creating a single layer that covers the entire surface.
- Evenly distribute the grilled or canned corn over the tortilla chips, ensuring good coverage.
- In a small bowl, mix mayonnaise with chili powder until well combined.
- Drizzle the chili-mayo mixture over the corn and chips using a spoon or squeeze bottle for even distribution.
- Sprinkle crumbled cotija cheese generously over the nachos.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the chips are slightly crisp and the cheese is melted.
- Remove from the oven and let cool for 2-3 minutes.
- Garnish with freshly chopped cilantro.
- Serve immediately with lime wedges on the side for squeezing over the nachos.
Tips
- Use fresh corn when possible for the most authentic flavor and char. If grilling, make sure to get those beautiful grill marks for extra smokiness.
- Pat your corn dry thoroughly if using canned to prevent soggy chips.
- For an even chili-mayo drizzle, use a squeeze bottle or a spoon with small holes.
- Don't overcrowd your baking sheet - a single layer of chips ensures maximum crispiness.
- Watch the nachos closely in the last few minutes of baking to prevent burning.
- For extra heat, add a sprinkle of cayenne pepper or hot sauce to the chili-mayo mixture.
- Serve immediately after baking to maintain the perfect chip crunch and melted cheese texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 8g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 25mg
