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!
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!