Elote (Mexican Street Corn) Nachos Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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
