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
