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.

Course Appetizer

Cuisine Mexican

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 349kcal

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.