clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A cookie sheet filled with mexican street corn nachos.

Mexican Street Corn Nachos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 10 servings 1x
  • Category: Dinner/Entree
  • Method: Oven
  • Cuisine: American


Mexican Street Corn Nachos – an easy and delicious recipe for Mexican Street Corn Nachos!! Perfect for an appetizer or easy weeknight dinner!



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
  • 23 tablespoon red onion, diced
  • grated cotija cheese (as much or as little as you want)


  • 812oz tortilla chips
  • 34 cups shredded cheese, divided
  • Garnishes: fresh cilantro, additional green onions, guacamole, sour cream


  1. Preheat oven to 375 degrees F. 
  2. Prep your Mexican Street Corn (unless you are using leftovers).
  3. Place a piece of parchment on top of a cookie or baking sheet.
  4. Place a thin layer of chips down and then about half the cheese followed by half the Mexican Street Corn. 
  5. 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. 
  6. Place in the oven (middle rack) for approximately 10 minutes or until cheese is melted. 
  7. Remove and garnish with fresh cilantro, green onions, guacamole or sour cream.