Ingredients:

8 oz tortilla chips

2 cups corn kernels (fresh, frozen, or canned)

1/4 cup mayonnaise

1/4 cup Mexican crema (or sour cream)

1/2 cup Cotija cheese (or feta), crumbled

1 jalapeño, finely diced (optional)

1/2 tsp chili powder (or Tajín seasoning)

1/2 tsp smoked paprika (optional)

1 cup shredded cheese (cheddar or Mexican blend)

2 tbsp fresh cilantro, chopped

1 lime, juiced

Salt and pepper to taste

Optional Toppings:

Diced avocado

Fresh salsa or pico de gallo

Hot sauce

Pickled jalapeños

Directions:

Prepare the corn:

Heat a skillet over medium-high heat and cook the corn kernels until slightly charred, about 5-7 minutes. Set aside to cool slightly.

Make the corn topping:

In a bowl, mix together the charred corn, mayonnaise, Mexican crema, Cotija cheese, diced jalapeño (if using), chili powder, smoked paprika, lime juice, and a pinch of salt and pepper. Stir until well combined.

Assemble the nachos:

Preheat your oven to 350°F (175°C). Spread the tortilla chips in an even layer on a baking sheet or oven-safe dish.

Sprinkle the shredded cheese evenly over the chips. Bake in the oven for 5-7 minutes, or until the cheese is melted and bubbly.

Add the street corn topping:

Once the nachos are out of the oven, spoon the Mexican street corn mixture generously over the melted cheese.

Garnish and serve:

Garnish the nachos with fresh cilantro, a squeeze of lime juice, and any additional toppings like avocado, salsa, or hot sauce.

Serve immediately and enjoy!

These Mexican Street Corn Nachos combine the savory crunch of nachos with the zesty, creamy flavors of elote for the ultimate party snack or indulgent appetizer! 🌽🧀