Why You’ll Love This Recipe
- Uses just 7 simple ingredients for quick preparation
- Combines creamy, cheesy, tangy, and fresh flavors perfectly
- Easily customizable with your favorite cheeses and toppings
- Great for game day, parties, or casual get-togethers
- Warm, melty, and crunchy textures in every bite
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 bag tortilla chips
2 cups fresh corn kernels (or canned corn)
1 cup shredded cheese (cheddar or queso blanco)
½ cup cotija cheese, crumbled
1 cup sour cream
1 tablespoon lime juice
¼ cup fresh cilantro, chopped
Directions
- Preheat your oven to 350°F (175°C).
- Prepare the corn: grill or boil fresh corn kernels until tender, or drain and rinse canned corn.
- In a bowl, mix sour cream, lime juice, half the cotija cheese, and half the cilantro. Set aside.
- Spread tortilla chips evenly on a large baking sheet.
- Distribute the corn evenly over the chips.
- Sprinkle shredded cheese generously over the corn and chips.
- Bake in the preheated oven for 10–15 minutes until cheese is melted and bubbly.
- Remove from oven and drizzle the sour cream mixture over the top.
- Garnish with remaining cotija cheese and cilantro.
- Serve immediately while warm.
Servings and Timing
Servings: About 6–8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
- Add diced jalapeños or a sprinkle of chili powder for heat.
- Top with sliced avocado or guacamole for creaminess.
- Use pepper jack cheese for a spicier cheese melt.
- Drizzle with hot sauce or salsa for extra flavor.
Storage/Reheating
Storage: Best enjoyed fresh. Leftovers can be refrigerated in an airtight container for up to 2 days but will lose crispness.
Reheating: Reheat briefly in a hot oven to crisp up chips and melt cheese again.
FAQs
Can I use frozen corn?
Yes, thaw and drain well before using.
What if I don’t have cotija cheese?
Feta or queso fresco are good substitutes.
Can I make this vegan?
Use dairy-free cheese and sour cream alternatives.
How do I prevent soggy chips?
Serve immediately after baking to maintain crispness.
Can I prepare toppings ahead?
Yes, prepare the sour cream mixture and chop cilantro in advance.
What other toppings work well?
Diced tomatoes, green onions, or pickled onions add freshness.
Is this recipe gluten-free?
Yes, using gluten-free tortilla chips makes it gluten-free.
Can I add beans?
Black beans are a great addition for protein and texture.
Can I make it spicier?
Add hot sauce, jalapeños, or red pepper flakes to taste.
How do I store leftovers?
Keep in an airtight container and reheat quickly; avoid long storage for best texture.
Conclusion
Street Corn Nachos offer a delicious, fresh twist on classic nachos with bright, creamy, and cheesy layers inspired by Mexican street corn. Easy to prepare with minimal ingredients, this recipe is perfect for sharing and satisfying any crowd. Enjoy warm, cheesy bites full of flavor and fun!
Print
Street Corn Nachos: An Incredible Ultimate Recipe with 7 Amazing Ingredients
- Total Time: 25 minutes
- Yield: 6–8 servings
- Diet: Vegetarian
Description
Street Corn Nachos combine smoky Mexican street corn flavors with crispy tortilla chips and melty cheese, creating a delicious, crowd-pleasing snack or appetizer with just 7 simple ingredients.
Ingredients
1 bag tortilla chips
2 cups fresh corn kernels (or canned corn)
1 cup shredded cheese (cheddar or queso blanco)
½ cup cotija cheese, crumbled
1 cup sour cream
1 tablespoon lime juice
¼ cup fresh cilantro, chopped
Instructions
- Preheat oven to 350°F (175°C).
- Grill or boil fresh corn kernels until tender, or drain and rinse canned corn.
- In a bowl, mix sour cream, lime juice, half the cotija cheese, and half the cilantro. Set aside.
- Spread tortilla chips evenly on a large baking sheet.
- Distribute corn evenly over the chips.
- Sprinkle shredded cheese generously over the corn and chips.
- Bake for 10–15 minutes until cheese is melted and bubbly.
- Remove from oven and drizzle sour cream mixture over the top.
- Garnish with remaining cotija cheese and cilantro.
- Serve immediately while warm.
Notes
Add diced jalapeños or chili powder for heat.
Top with sliced avocado or guacamole for creaminess.
Use pepper jack cheese for a spicier melt.
Drizzle with hot sauce or salsa for extra flavor.
Best enjoyed fresh; leftovers keep up to 2 days refrigerated but may lose crispness.
Reheat briefly in a hot oven to crisp chips and melt cheese again.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
