Ingredients
For the Nachos:
1 large bag tortilla chips
2 cups corn kernels (fresh, canned, or frozen)
1 tablespoon butter
1 teaspoon chili powder
1/2 teaspoon smoked paprika
2 cups shredded cheddar or Monterey Jack cheese
1/2 cup cotija cheese, crumbled
1 jalapeño, sliced
1/4 cup chopped cilantro
1 avocado, diced
1 lime, cut into wedges
For the Crema Sauce:
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon hot sauce (optional)
Pinch of salt
Instructions
Prepare Corn:
Heat butter in a skillet over medium-high heat. Add corn, chili powder, and smoked paprika. Cook 5–7 minutes until slightly charred.
Make Crema:
In a small bowl, mix sour cream, mayo, lime juice, hot sauce, and salt until smooth.
Assemble Nachos:
Spread tortilla chips on a baking sheet or oven-safe platter. Sprinkle shredded cheese evenly over chips.
Bake:
Place in a 400°F oven for 8–10 minutes until cheese is melted.
Top & Serve:
Remove from oven. Add roasted corn, cotija cheese, jalapeños, avocado, and cilantro. Drizzle crema sauce over top. Serve with lime wedges.
Notes
Cooking Tips
- Use grilled corn for extra smoky flavor.
- Layer chips and cheese in two layers for better coverage.
- Add black beans or shredded chicken for extra protein.
- Serve immediately so chips stay crisp.
Variations
- Spicy Version: Add diced serrano peppers and hot sauce.
- Loaded Street Corn Nachos: Add taco meat or pulled pork.
- Vegetarian: Add black beans and extra avocado.
- Breakfast Nachos: Top with fried eggs.
- Low Carb: Use mini bell pepper slices instead of chips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sodium: 540mg
- Fat: 27g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 12g