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Corn Nachos

Mexican Street Corn Nachos

Mexican Street Corn Nachos are sheet pan nachos loaded with charred corn, melty cheese, cotija, lime, and a creamy Tajín drizzle. An easy party appetizer.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

  • 4 ears of corn shucked (about 1.5 to 2 cups kernels, or 1 bag frozen)
  • 1 9 oz bag tortilla chips
  • 8 oz Monterey Jack cheese freshly grated
  • 4 oz cheddar cheese freshly grated
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1 lime zest freshly grated
  • ½ teaspoon Tajín or chili powder
  • ½ cup crumbled cotija cheese
  • ½ cup chopped fresh cilantro
  • Lime wedges for spritzing
  • Pickled onions for garnish

Instructions
 

  • Preheat your grill to the highest heat and brush the corn with a drop of olive oil.
  • Preheat the oven to 350°F. Line a baking sheet with foil or parchment. Spread the chips out on the sheet and cover with the grated Monterey Jack and cheddar.
  • In a bowl, whisk together the mayonnaise, sour cream, and lime zest.
  • Place the corn directly on the grill grates. Grill for about 10 minutes, turning every few minutes, until slightly charred.
  • While the corn grills, place the baking sheet in the oven. Bake the chips with cheese for 10 minutes, or until the cheese is melted.
  • When the corn is done, slice the kernels off the cob. While warm, mix the corn with a sprinkle of Tajín and cotija. Sprinkle the corn over the chips.
  • Drizzle the mayo–sour cream mixture over the nachos. Sprinkle on the rest of the Tajín, then the cotija and cilantro. Serve immediately with a spritz of lime.

Notes

Avoid soggy nachos: If using frozen corn, steam and drain it very well. Grilling fresh corn adds char and drives off moisture. Assemble and serve right away.
Cheese options: Melt grated cheese on the chips for a crisp texture, or drizzle a quick queso for a creamier finish. Freshly grated cheese melts better than pre-shredded.
Cotija swap: Crumbled feta works in place of cotija.
Make it a meal: Add grilled chicken, seasoned ground beef, or black beans.
Extra toppings: Jalapeños, hot sauce, avocado, or pico de gallo are great additions.
Make ahead: Grill the corn, make the drizzle, grate the cheese, and chop the cilantro in advance, then assemble just before serving.