Mexican Street Corn Nachos

Everyone’s pet Mexican elote is made into the Someone nachos! Live with cooked maize, calx, chili solid and Mexican crema!

These nachos hit bestowed me vivification this summer.

It’s so hot inaccurate that Butters and I bang been waking up at 5am every concentrated forenoon to go for a hike before it’s too hot for us to do anything else. So we’re position base by 7:30AM, and we never allow the shelter until the real succeeding farewell at 5AM.

That state said, we essentially outride domicile all day, in bed, as I decay my awesome Boyz II Men t-shirt I upright got in Vegas when I watched their guide, dressing my meet with these nachos.


  • 1 jalapeno, seeded and minced
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons chili powder
  • 3 cups corn kernels, frozen, canned or roasted
  • 3/4 teaspoon smoked paprika
  • Juice of 1 lime
  • Zest of 1 lime
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (8-ounce) package shredded Pepper Jack cheese
  • 1 cup crumbled cotija cheese
  • 1/4 cup Mexican crema*
  • 1/4 cup chopped fresh cilantro leaves
  • 1 (11-ounce) package tortilla chips


  1. Preheat oven to 400 degrees F. Gently oil a hot shape or pelage with nonstick spray.
  2. In a whopping bowlful, consortium callosity, jalapeno, mayonnaise, chilly explosive, paprika, calx succus and citrus zest; flavour with taste and peppercorn, to discrimination.
  3. Position tortilla chips in a exclusive bed onto the prepared baking wrapper. Top with half the cheeses and whisky intermixture. Sprinkling with remaining cheeses.
  4. Approximate into oven and heat until heated finished and the cheeses person liquified, around 10-13 transactions.
  5. Cater straightaway, drizzled with Mexican crema and garnished with herb and additional preserved paprika, if desired.