Flavor packed Mexican Street Corn Nachos brings snack time to the next level! Skip the traditional appetizers and wow them with this recipe instead.
These nachos are like eating Mexican Street Corn in a nachos form rather than on the cob. The chips are topped with melted cheese, roasted corn kernels coated with spicy mayo, chorizo pork sausage, cotija cheese, cilantro, and lime juice.
Start by browning the ground chorizo pork sausage over medium-high heat. Drain the excess grease and set aside but keep warm.
Could the chorizo be substituted with another meat?
Yes, you could substitute another kind of meat for the chorizo in these Mexican Street Corn Nachos. You could try taco meat, chipotle chicken or shredded pork. Each one would bring a different flavor but would still be delicious!
The real star of this recipe is the fresh, grilled, sweet corn! You can find my instructions for how to grill corn on cob here. Allow the corn to cool enough to be able to handle it and then cut it off of the cob.
Is there a way to use canned corn?
Yes, you can use canned corn, fresh corn, or leftover boiled corn instead of grilled corn. To get the “grilled” flavor without a grill, you can toast the corn kernels in a lightly greased skillet over medium-high heat, stirring often, until corn starts to brown.
Put the corn kernels, mayonnaise, sour cream, and chipotle garlic seasoning in a bowl and stir to combine.
Layer lime tortilla chips on the bottom of a rimmed baking sheet. I found these fun mini baking sheets for making these Mexican Street Corn Nachos. Use several of them to make individual trays of nachos or you could use one large sheet pan to make a single batch of nachos at once.
Which chips are best for Mexican Street Corn Nachos?
Since freshly squeezed lime juice is drizzled over Mexican street corn, I used the lime tortilla chips in this recipe but you can use the plain ones if you prefer. And the sky is the limit when it comes to other corn chips options you could use. There are round tortilla chips, blue and red tortilla chips, strips, and scoops. Additionally, any of the flavored tortilla chips would work as well!
Sprinkle shredded cheese over the tortilla chips and add another layer of chips and cheese, if desired.
What kind of cheese should I use?
To make Mexican street corn nachos, we used pepper jack cheese on the chips and cotija cheese as a topping. Any of the Mexican cheeses would be a great choice such as queso or asadero. You can also use any of your favorite shredded cheeses or go with what you have on hand.
Top with some of the cooked chorizo. Bake the nachos at 400˚F for 4-6 minutes until the cheese is melted.
Remove from the oven and top with the corn mixture, crumbled cotija cheese, a sprinkle of chipotle garlic seasoning and chopped cilantro.
Tips for preparing Mexican Street Corn Nachos ahead of time
When making Mexican Street Corn Nachos for a party or for a crowd, there are lots of ways you can prepare ahead of time to make serving a breeze!
- Brown the chorizo ahead of time and reheat it when needed.
- Rinse, drain, slice, and dice all of the toppings and store them in separate containers in the refrigerator until ready to use.
- Melt the cheese on chips right before serving time. You can do so in multiple mini pans (if you want one for each person) or use a couple of large sheet pans.
- Or serve the nachos buffet style and use queso blanco instead of melting shredded cheese on chips. Multiple crockpots can be used to keep the food warm.
Want more nachos recipes? Try these next:
This Slow Cooker Nacho Bar is easy to make and can be served at holiday parties and potlucks. It contains taco chicken, chili, cheese dips.
These Hawaiian BBQ Nachos In A Bag are full of flavor and perfect for feeding a crowd at a backyard bash or party.
Make this Loaded Nachos Recipe to serve at your next party or surprise your family with sheet pan nachos dinner with all of their favorite toppings!
Mexican Street Corn Nachos
- 1 lb ground chorizo pork sausage
- 4 cups grilled corn kernels
- ¼ cup mayonnaise
- 2 tablespoon sour cream
- ½ teaspoon chipotle garlic seasoning
- 13 oz bag lime tortilla chips
- 1/3 cup crumbled cotija cheese
- ½ teaspoon chipotle garlic seasoning
- ¼ cup chopped cilantro
- 12 lime wedges
- Preheat oven to 400˚F.
- Brown the ground chorizo pork sausage in a skillet over medium-high heat. Drain the excess grease. Set aside yet keep warm.
- Put the corn kernels, mayonnaise, sour cream, and chipotle garlic seasoning in a bowl and stir to combine.
- Line 6 small rimmed baking sheets (or 2 large sheet pans) with lime tortilla chips. Sprinkle with shredded cheese. Add a second layer of chips and shredded cheese. Top with cooked chorizo pork sausage.
- Bake at 400˚F for 4-6 minutes, or until the cheese is melted.
- Top each tray with cotija cheese, a dash of chipotle garlic seasoning, chopped cilantro, and a couple of lime wedges. Serve warm.
- If using canned corn, you can toast the corn kernels in a lightly greased skillet over medium-high heat, stirring often, until corn starts to brown to get the "grilled" flavor.