Take a Vacation with Mexican Street Corn Nachos

April 3, 2019

Street Corn Nachos

Elotes get a new look in these corn and cheese nachos.

Course Appetizer, Main Course
Cuisine American, Mexican
Keyword cheddar cheese, corn, crema, tortilla chips
Author Déja Todman


  • 2-3 cups fresh corn
  • 8 oz shredded Monterey jack cheese
  • 1 bag tortilla chips
  • 1 cup heavy cream
  • ¼ cup cotija cheese
  • 2 tbsp crema
  • 2 tbsp chopped cilantro
  • 2 tbsp butter
  • 2 tbsp mayonnaise
  • 1 tbsp cornstarch
  • Pinch of cayenne
  • 1 fresh lime


  1. In a pan over medium-high heat, melt the butter. Add corn and let it cook until the kernels start to char a bit, then give a gentle stir. Allow the corn to char again, then remove the pan from the heat. Remove the corn from the pan and pour into a bowl.

  2. In a separate bowl, mix the cornstarch into the cream until it properly incorporates. Pour your mixture into the pan and reduce it to a simmer. Add the jack cheese and cook until the cheese is nice and melty.

  3. Place the tortilla chips on a large serving dish, pour on the cheese, and top with the corn, cotija, crema cilantro and cayenne. Serve with lime juice.

  4. Enjoy! 😀

You May Also Like