Mexican Street Corn Nachos

Serves 6-8 | Finish in 25 minutes

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!


  • 3 ears of Corn, grilled and shucked
  • 14oz. bag Low Salt Tortilla Chips
  • 1 lb. Monterey Jack Cheese, grated
  • 2 tsp. Garlic Powder
  • 1/4 c. Crumbled Cotija Cheese
  • ¼ tsp. Smoked Paprika
  • 1 Jalapeno, sliced
  • ¼ c. Litehouse® Cotija Cilantro Dressing
  • 1/2 Lime, sliced into wedges
  • 2 tbsp. Chopped Cilantro


  1. Preheat oven to 350°F.
  2. Lay out the chips on a large baking sheet and sprinkle with cheese and garlic powder.
  3. Bake for 10-12 minutes, until the cheese is melted.
  4. Sprinkle the nachos with the corn, Cotija cheese, paprika and jalapenos slices.
  5. Drizzle the Cotija Cilantro dressing over the tops and sprinkle with fresh cilantro.
  6. Serve immediately with lime wedges.