Grilled Street Corn Nachos

Nachos have long been a beloved snack and party food, known for their versatility and the myriad of toppings that can be layered on crispy tortilla chips. From the classic cheese and salsa combination to more gourmet toppings like pulled pork or guacamole, the possibilities are endless. One innovative twist on this classic dish that has gained popularity in recent years is the Grilled Street Corn Nachos. This delicious recipe takes the traditional nacho concept and elevates it with the vibrant flavors of Mexican street corn, also known as elote.

Elevate your snack game with Grilled Street Corn Nachos, a delightful twist on classic nachos! These flavor-packed bites combine sweet, smoky grilled corn with creamy cheese and a zesty sauce that will impress at any gathering. Perfect for game nights or summer barbecues, this dish showcases vibrant Mexican street corn flavors on crispy tortilla chips. Discover how to build layers of savory goodness with fresh ingredients and spices for a memorable treat that everyone will love.

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Ingredients

4 ears of fresh corn, husked

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 bag tortilla chips (about 10 oz)

1 cup shredded Monterey Jack cheese

1 cup crumbled cotija cheese

1/2 cup sour cream

1/4 cup mayonnaise

1 lime, juiced

1 tablespoon fresh cilantro, chopped

1/4 cup pickled jalapeños (optional)

Lime wedges for serving

Instructions

Grill the Corn: Preheat your grill to medium-high heat. Brush the husked corn with olive oil and sprinkle with smoked paprika, chili powder, garlic powder, and salt. Grill the corn for about 10-12 minutes, turning occasionally until charred and cooked through. Remove from the grill and let it cool slightly.

Cut the Corn Kernels: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob and set aside in a bowl.

Prepare the Cream Sauce: In a small bowl, mix together the sour cream, mayonnaise, lime juice, and half of the chopped cilantro. Adjust seasoning to taste and set aside.

Assemble the Nachos: Preheat your oven to 375°F (190°C). On a large baking sheet, spread out the tortilla chips in an even layer. Sprinkle half of the shredded Monterey Jack cheese over the chips. Evenly distribute the grilled corn kernels over the cheese, then add the remaining cheese on top.

Bake: Place the nachos in the preheated oven and bake for about 10-15 minutes, or until the cheese is bubbling and melted.

Top it Off: Remove the nachos from the oven. Drizzle the prepared cream sauce over the top. Sprinkle with crumbled cotija cheese, remaining cilantro, and pickled jalapeños if using.

Serve: Serve immediately with lime wedges on the side for an extra zesty kick!

Prep Time, Total Time, Servings: 15 mins | 30 mins | 4-6 servings