Mexican Street Corn Nachos

There really is nothing that I love more than a good Taco Tuesday celebration! Honestly, I could eat tacos or Mexican food any day of the week because it’s so delicious. Give me a basic ground beef taco and I’m content or spice things up with carnitas and I’ll be your new best friend! Any sometimes I like to live on the edge and make nachos and my new favorite nacho combination is Mexican Street Corn Nachos loaded with cheese and freshly grilled corn.

I’m actually going to back up a minute and talk about my new love for Mexican Street Corn. Have you ever tried this amazing food? It consists of freshly grilled corn topped off with a mixture of mayonnaise and Mexican crema and sprinkled with Cotija cheese and some other fresh seasonings. I know it sounds a little weird but it’s quite amazing. I had a jar of the Litehouse Cotija Cilantro dressing in my refrigerator and I was totally inspired to make a variation of this street corn and turn it into tasty nachos!

Mexican Street Corn Nachos on plate

Let me break this down for you: starting with crispy chips and Monterey Jack cheese, you’ll pop those in the oven to get everything crisp and melty. I grilled some fresh corn on the cop and used my corn peeling tool to remove the kernels into a bowl. After the cheese was melted, I topped off my nachos with the corn, a drizzle of Cotija Cilantro dressing, fresh jalapenos and Cotija cheese and a sprinkle of cilantro. I guarantee these will be gone in seconds once you put them on the table!

This recipe is great as an appetizer for a party or if you want to serve it as a meal you can add some grilled chicken as a topping. I recommend serving them right away so that the cheese stays melted and warm. I guarantee everyone will be fighting over the last chip!

Mexican Street Corn Nachos

Serves 6-8 | Finish in 25 minutes
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Great as an appetizer for a party, or make it a meal with some grilled chicken on top. Either way, everyone will be fighting over the last chip!

Ingredients

3 ears of corn, grilled and shucked

14-ounce bag low salt tortilla chips

1 pound Monterey jack cheese, grated

2 teaspoons garlic powder.

1/4 cup crumbled Cotija cheese

¼ teaspoon smoked paprika

1 jalapeno, sliced

¼ cup Litehouse Cotija Cilantro dressing

1/2 lime, sliced into wedges

2 tablespoons chopped cilantro

Directions

Preheat oven to 350 degrees F. Lay out the chips on a large baking sheet and sprinkle with cheese and garlic powder. Bake for 10-12 minutes, until the cheese is melted.

Sprinkle the nachos with the corn, Cotija cheese, paprika and jalapenos slices. Drizzle the Cotija Cilantro dressing over the tops and sprinkle with fresh cilantro. Serve immediately with lime wedges.


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