The Best Mexican Street Corn Nachos

Every summer we are making Mexican street corn salad on repeat at our house and one day we had some leftover and we came up with the best idea ever – Mexican street corn nachos! So simple, but such a great way to breathe life into a bowl of leftovers. It is so easy!

Simply smother a large sheet pan of melty nachos with the leftover street corn salad and then toss on some fresh tomato, cilantro, & red onion after it bakes for a bit! They are definitely going to be on regular rotation at our house this summer and into the fall for football game days!

Love Mexican Street Corn – try our Mexican Street Corn Dip or these Street Corn Chicken Rice Bowls!

What You Will Need

• corn – if you have the time, we love grilled sweet corn but you could also use canned corn.
• mayo – this helps to bind all the ingredients of the salad together. You could also sub in sour cream or greek yogurt if you prefer!
• feta cheese & shredded cheese – option to use regular or dairy free.
• cilantro – a little in the street corn salad and a little for sprinkling on top of the nachos!
• lime juice – provides some fresh flavor and a little acidity to help round out some of the other flavors.
• garlic, chili powder, & kosher salt – these are bringing some of the essential flavors of the dish.
• red onion – love the little bit of bite this adds! Feel free to sub in some green onion if you prefer!
• cotija cheese – the flavor of this is out of this world, just try it!
• tortilla chips – as the base of the nachos, we just recommend you get sturdy tortilla chips that can handle all the goodness you are about to pile on top!
• toppings: fresh cilantro, red onion, guacamole, sour cream, or anything else that sounds good to you.

Tips For Cooking The Corn

In our opinion the best way to cook the corn for the salad part of these nachos, is to grill the corn on the cob – hands down it gives the best flavor! You could prep the rest of the salad ingredients while the corn cooks on the grill. Checkout our post on How To Grill Sweet Corn for step-by-step instructions! But we totally understand that you don’t always have the time. So you could also pop the ears of corn in the microwave with the husk still on, remove the corn from the husk and boil it, warm up some frozen corn, or use canned corn if you are really short on time.

How To Store Mexican Street Corn Salad

You can keep this salad in the fridge for 3-4 days, making it perfect for piling on top of a sheet pan of nachos in the couple days after you made the salad. Or you have the option of prepping the small batch in the recipe card below ahead of time, store in the fridge until you are ready to make the nachos.

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