Description
These Mexican Street Corn Nachos combine crispy tortilla chips with charred sweet corn, melted Monterey Jack cheese, and a zesty, creamy lime crema. Topped with crumbly cotija cheese, fresh cilantro, jalapeño slices, and a sprinkle of TajÃn seasoning, this flavorful appetizer delivers a delightful mix of smoky, tangy, and spicy tastes perfect for sharing.
Ingredients
Scale
Nachos
- 1 bag (10-12 oz) tortilla chips
- 2 cups fresh corn kernels (from 2-3 cobs, or frozen, thawed)
- 1 tbsp olive oil
- 1 cup shredded Monterey Jack or cheddar cheese
Crema
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lime juice (about 1 lime)
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
Toppings
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional, for heat)
- 1 tsp TajÃn seasoning (or chili powder)
- Lime wedges for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil to prepare for baking the nachos.
- Char the Corn: Heat olive oil in a skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they develop slight charring, about 5-7 minutes. Remove from heat and set aside.
- Assemble Nachos: Spread the tortilla chips evenly across the prepared baking sheet. Sprinkle half of the shredded cheese over the chips, then layer the charred corn kernels evenly on top. Follow with the remaining cheese to ensure good melting coverage.
- Bake Nachos: Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the cheese is fully melted and bubbly throughout.
- Make Crema: While the nachos bake, whisk together the sour cream, mayonnaise, lime juice, chili powder, and garlic powder in a small bowl until smooth and well combined.
- Finish and Serve: Remove the nachos from the oven and immediately drizzle with the prepared crema. Sprinkle with crumbled cotija cheese, chopped cilantro, jalapeño slices if using, and a dusting of TajÃn seasoning. Serve hot with lime wedges on the side for squeezing.
Notes
- Use fresh corn for best flavor; thaw frozen corn thoroughly if using instead.
- Adjust jalapeño quantity to control heat level or omit if you prefer mild nachos.
- TajÃn seasoning adds a tangy, mildly spicy kick—substitute with chili powder if unavailable.
- For a vegetarian version, ensure your cheese and crema ingredients do not contain animal rennet.
- Serve immediately to enjoy the nachos while the cheese remains melty and the chips crispy.
