Mexican Street Corn Nachos
Mexican Street Corn Nachos - an easy and delicious recipe for Mexican Street Corn Nachos!! Perfect for an appetizer or easy weeknight dinner!
Ingredients
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
- 8-12 oz 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!
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