Elote (Mexican Street Corn) Nachos Recipe

Introduction

Elote Nachos transform the classic Mexican street corn into a fun, shareable snack that’s perfect for parties or casual nights in. Crisp tortilla chips get topped with juicy, spiced corn, creamy sauces, and melty cheese for a burst of bold flavors in every bite.

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 3 cups fresh or frozen corn kernels
• Kosher salt
• Freshly ground black pepper
• 1 jalapeño, seeded and minced
• 2 Tbsp. fresh lime juice, divided, plus wedges for serving
• 1/4 cup sour cream
• 2 Tbsp. mayonnaise
• 1 (9-oz.) package corn tortilla chips
• 2 1/2 cups shredded Monterey Jack
• 2 Tbsp. crumbled Cotija
• 2 Tbsp. chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 375°F. In a large ovenproof skillet over high heat, heat the olive oil. Add the corn kernels and season with kosher salt and freshly ground black pepper. Cook, tossing frequently, until just cooked through, about 2 minutes. Transfer the corn to a large bowl and wipe out the skillet.
2. Step 2: Stir the seeded and minced jalapeño along with 1 tablespoon of lime juice into the corn mixture. In a small bowl, combine the sour cream, mayonnaise, and remaining 1 tablespoon lime juice. Season with salt to taste and mix well.
3. Step 3: Spread the tortilla chips in the cleaned skillet or on a large sheet pan. Sprinkle the shredded Monterey Jack evenly over the chips. Bake until the cheese is melted and bubbly, about 5 minutes.
4. Step 4: Remove the nachos from the oven. Top with the jalapeño lime corn mixture, then dollop the sour cream mayonnaise sauce on top. Sprinkle with crumbled Cotija cheese and chopped fresh cilantro. Serve immediately with lime wedges.

Tips & Variations

• For extra smoky flavor, try roasting the corn kernels before cooking.
• Swap Monterey Jack for a sharper cheese like cheddar for a different twist.
• Add a drizzle of hot sauce or sprinkle smoked paprika for heat and depth.
• Use a cast iron skillet to go straight from stovetop to oven for easy cleanup.

Storage

Elote nachos are best enjoyed fresh for the crispiest texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. To reheat, spread the nachos on a baking sheet and warm in a 350°F oven until heated through and slightly crisp again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works perfectly. Be sure to thaw and drain it well before cooking to avoid excess moisture.

How can I make this recipe spicier?

Include the jalapeño seeds or add sliced fresh jalapeños on top. You can also mix in a dash of hot sauce to the sour cream mayonnaise sauce for a kick.

Elote (Mexican Street Corn) Nachos Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 363 reviews

Elote Nachos are a flavorful twist on traditional Mexican street corn, combining roasted seasoned corn, creamy sauces, and melted cheese layered over crispy tortilla chips. This easy-to-make appetizer or snack brings the beloved flavors of elote into a shareable, cheesy nacho form that’s perfect for parties or casual gatherings.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Corn Mixture

• 2 Tbsp. extra-virgin olive oil
• 3 cups fresh or frozen corn kernels
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 jalapeño, seeded and minced
• 2 Tbsp. fresh lime juice, divided, plus wedges for serving

For the Creamy Sauce

• 1/4 cup sour cream
• 2 Tbsp. mayonnaise

For the Nachos

• 1 (9-oz.) package corn tortilla chips
• 2 1/2 cups shredded Monterey Jack cheese
• 2 Tbsp. crumbled Cotija cheese
• 2 Tbsp. chopped fresh cilantro

Instructions

1. Heat and Roast Corn: Preheat your oven to 375°F (190°C). In a large ovenproof skillet over high heat, heat the olive oil. Add the corn kernels, seasoning with kosher salt and freshly ground black pepper. Cook while tossing frequently until the corn is just cooked through, about 2 minutes. Transfer the cooked corn to a large bowl and wipe out the skillet if you plan to use it later for assembling the nachos.
2. Prepare Corn and Sauce Mixtures: Add the minced jalapeño and 1 tablespoon of fresh lime juice to the corn in the bowl, stirring to combine well. In a small bowl, mix together the sour cream, mayonnaise, and the remaining tablespoon of lime juice. Season this creamy mixture with salt to taste.
3. Assemble and Bake Nachos: Layer the tortilla chips and shredded Monterey Jack cheese either in the cleaned ovenproof skillet or spread out on a large sheet pan. Bake in the preheated oven until the cheese is melted and bubbly, about 5 minutes.
4. Add Toppings and Serve: Remove the nachos from the oven and top with the prepared corn and jalapeño mixture, drizzle or dollop the creamy sour cream and mayonnaise sauce over the top, sprinkle with crumbled Cotija cheese, and finish with chopped fresh cilantro. Serve immediately with lime wedges on the side.

Notes

• You can use fresh or frozen corn; if using frozen, thaw and drain well before cooking.
• Adjust the amount of jalapeño according to your desired spice level.
• For a smoky flavor, try using roasted corn or lightly char the corn kernels on the stovetop.
• Serve immediately to enjoy the cheesy nachos at their best texture.
• Substitute mayonnaise with Greek yogurt for a lighter creamy topping if preferred.

Keywords: Elote Nachos, Mexican Street Corn Nachos, Mexican Appetizer, Cheese Nachos, Party Snacks, Mexican Street Food