Mexican Street Corn Nachos, or elote nachos, bring together the vibrant flavors of traditional Mexican street corn in a fun, shareable format. This dish combines crispy corn tortilla chips topped with grilled corn, a rich nacho cheese sauce, and a medley of classic street corn toppings such as cotija cheese, cilantro, and a drizzle of creamy avocado sauce.
Ingredients
Scale:
8 cups corn tortilla chips
2 cups grilled corn kernels (about 3 ears of corn)
2 cups nacho cheese sauce (store-bought or homemade)
1 cup crumbled cotija cheese
1/2 cup chopped fresh cilantro
1/4 cup sliced jalapeños (optional for spicy nachos)
2 ripe avocados (for the sauce)
1/2 cup sour cream (or Greek yogurt)
1 lime, juiced
1 clove garlic, minced
Salt and pepper, to taste
Extra lime wedges for serving
Additional cilantro for garnish
Instructions
Prepare the corn: Grill the corn on a preheated grill over medium-high heat for about 10-15 minutes, turning occasionally until charred. Remove from the grill, let cool, and cut the kernels off the cob.
Make the creamy avocado sauce: In a bowl, mash the avocados and mix in the sour cream, lime juice, minced garlic, salt, and pepper until smooth.
Assemble the nachos: Preheat your oven to 350°F (175°C). Spread half of the corn tortilla chips on a large baking sheet.
Add toppings: Evenly distribute half of the grilled corn, nacho cheese sauce, cotija cheese, and cilantro over the chips.
Layer more nachos: Repeat the layering process with the remaining chips, corn, cheese sauce, cotija, and cilantro.
Bake: Place the assembled nachos in the oven and bake for 10-15 minutes until the cheese sauce is bubbly.
Finish and serve: Remove from the oven and top with jalapeños, drizzle with creamy avocado sauce, and serve immediately.
