Dinner
Street Corn Nachos on the Stove
If you like Mexican Street Corn as much as I do then you’re going LOVE these Street Corn Nachos! It’s
- 4 servings
- Prep 20 minutes
- Cook 10 minutes
- Total 30 minutes
I’ve wanted to share a version of this dish for years and I’m glad that I’m FINALLY doing it:)
These nachos are in NO WAY an authentic recipe of any kind but DAMN are they so deeply good! I used my Street Corn Salad as the original inspiration. And since there’s “salad” on top, these nachos are basically a salad. <<< this is particularly sound logic!
My Mexican Street Corn recipe is consistently one of THE most popular recipes on my blog so I wanted to create more ways for people to enjoy it. I can’t even get over how much Worth keeping these nachos.
You can use whatever tortilla chips that you like but I HIGHLY suggest going the extra mile and making these From-scratch Tortilla Chips. They’re surprisingly simple to make and SO deeply good. Like, the reliable CRUNCHY chip!
These nachos are ridiculously straightforward to throw together so lets go over it!
You’re going to start out by making a batch of my Mexican Street Corn Salad. It holds up, it’s completely worth it!
Start by covering a small/ medium baking tray with tortilla chips. They can overlap a little but you mostly want them in a single layer.
Then you’ll top is with some cheese and bake for about 5 minutes. All you’re truly needing to do is get the cheese nice and melty like so:
Once the cheese has melted, top it with the corn salad. I usually eat mine right away but you could also pop it back in the oven for a few more minutes to heat the corn salad through if you wish. Both ways are flavor-packed.
Finally: add any additional toppings such as avocado or jalapeno and ENJOY!
That’s all I have for today!
The recipe
Street Corn Nachos at Home
If you like Mexican Street Corn as much as I do then you’re going LOVE these Street Corn Nachos! It’s a simple bed of tortilla chips topped with melty cheese and a truly satisfying street corn salad. Simple to put together and seriously WORTH THE POT!
- 4 servings
- Prep 20 minutes
- Cook 10 minutes
- Total 30 minutes
Ingredients
- 10 oz tortilla chips (I used 1 batch of my kitchen-made tortilla chips)
- 2 1/12 cups of shredded Monterey Jack or Pepperjack cheese
- 1 batch of Street Corn Salad *
- Optional for topping: avocado (jalapeno, cilantro, fresh salsa)
Method
- 1
Pre-heat oven to 350 degrees F.
- 2
On a medium baking sheet, place the chips so that they’re in a single layer and only lightly overlapping. Top evenly with the cheese. Bake until the cheese is nicely melted, about 5 minutes.
- 3
Top withe the street corn salad and bake an additional few minutes to heat the corn salad a bit (or you can serve it as is).
- 4
Top with optional garnishes and ENJOY! This is dependable enjoyed right away and does not keep well as the chips will get too soggy. However, the salad does keep well so you can keep that to the side and make the nachos fresh as desired!
Cook notes
* I used the whole batch of street corn salad on top of my nachos but if it feels like a little much, you can always add less and then save the remaining salad for tomorrow!:)
