Description
Mexican Street Corn Nachos – an easy and delicious recipe for Mexican Street Corn Nachos!! Perfect for an appetizer or easy weeknight dinner!
Ingredients
Scale
Mexican Street Corn Salad (small batch):
- 3 ears grilled corn or canned corn (drained) (approx. 2 cups corn)
- 1/4 cup mayo
- 1/4 cup feta cheese (regular or dairy-free)
- 1 tablespoon cilantro, roughly chopped
- 1 tablespoon lime juice
- 1/2 tablespoon garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 2–3 tablespoon red onion, diced
- grated cotija cheese (as much or as little as you want)
Nachos
- 8–12oz tortilla chips
- 3–4 cups shredded cheese, divided
- Garnishes: fresh cilantro, additional green onions, guacamole, sour cream
Instructions
- Preheat oven to 375 degrees F.
- Prep your Mexican Street Corn (unless you are using leftovers).
- Place a piece of parchment on top of a cookie or baking sheet.
- Place a thin layer of chips down and then about half the cheese followed by half the Mexican Street Corn.
- Lay down the other half of the chips on top followed by the rest of the cheese and Mexican Street Corn Salad. Top with any remaining cheese if you want.
- Place in the oven (middle rack) for approximately 10 minutes or until cheese is melted.
- Remove and garnish with fresh cilantro, green onions, guacamole or sour cream.
Notes
- Dairy-Free: use dairy-free feta in the Mexican Street Corn Salad and dairy-free cheese on the nachos!
- Leftovers: this is a great recipe to make with leftover Mexican Street Corn or Mexican Street Corn Salad!