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    Home » Recipes » Appetizer » Mexican Street Corn Nachos

    Mexican Street Corn Nachos

    Published: Jul 27, 2020 · Modified: Apr 25, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

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    Flavor packed Mexican Street Corn Nachos brings snack time to the next level! Skip the traditional appetizers and wow them with this recipe instead.

    Mexican Street Corn nachos in a tray with lime garnish

    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.

    browning chorizo pork sausage in a skillet

    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!

    cut kernels off cobb

    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.

    ingredients in bowl

    Put the corn kernels, mayonnaise, sour cream, and chipotle garlic seasoning in a bowl and stir to combine.

    tortilla chips on a tray

    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!

    shredded cheese on tortilla chips

    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.

    nachos with melty cheese and pork sausage

    Top with some of the cooked chorizo. Bake the nachos at 400˚F for 4-6 minutes until the cheese is melted.

    a topdown view of a tray of nachos

    Remove from the oven and top with the corn mixture, crumbled cotija cheese, a sprinkle of chipotle garlic seasoning and chopped cilantro.

    a close-up photo of delicious street corn nachos

    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.
    mexican street corn nachos in a tray with lime garnish

    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 in a tray with lime garnish

    Mexican Street Corn Nachos

    Flavor packed Mexican Street Corn Nachos brings snack time to the next level! Skip the traditional appetizers and wow them with this recipe instead.
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    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 12 servings
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    Equipment

    Mini Baking Sheets Set
    Chipotle And Roasted Garlic
    Char-Broil Gas Grill
    All-Clad Fry Pan

    Ingredients

    • 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

    Toppings

    • 1/3 cup crumbled cotija cheese
    • ½ teaspoon chipotle garlic seasoning
    • ¼ cup chopped cilantro
    • 12 lime wedges

    Instructions

    • 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.

    Video

    Notes

    • 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.

    Nutrition

    Serving: 1serving | Calories: 349kcal | Carbohydrates: 31g | Protein: 10g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 552mg | Potassium: 248mg | Fiber: 3g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 1mg
    Course: Appetizer
    Cuisine: Mexican
    Author: Tonia Larson

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    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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