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Flavorful Loaded Mexican Street Corn Nachos with Queso Fresco

mexican street corn nachos - featured image

A quick and easy snack featuring smoky roasted corn, creamy queso fresco, and a tangy lime crema drizzle, perfect for casual gatherings or game day.

Ingredients

Scale
  • Tortilla chips (sturdy, thick-cut)
  • 3 cups fresh roasted corn kernels (from 34 ears of corn)
  • 1 cup queso fresco, crumbled
  • 1/2 cup mayonnaise (avocado or olive oil-based for lighter option)
  • 1/4 cup sour cream or Mexican crema
  • Juice of 1 large lime
  • 1 teaspoon chili powder
  • A handful fresh cilantro, chopped
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional: thinly sliced jalapeño

Instructions

  1. Preheat oven to 425°F (220°C). Husk corn, remove silks, toss kernels with oil and salt. Spread on baking sheet and roast 15-20 minutes, stirring halfway, until slightly charred. Alternatively, roast in a grill pan over medium-high heat.
  2. In a bowl, mix mayonnaise, sour cream (or crema), lime juice, garlic powder, salt, and pepper until smooth. Adjust lime and salt to taste.
  3. Arrange tortilla chips evenly on a serving platter or ovenproof dish.
  4. Spoon roasted corn evenly over chips. Drizzle creamy sauce over corn and chips. Sprinkle crumbled queso fresco on top. Add jalapeños if desired.
  5. Bake assembled nachos at 375°F (190°C) for 8-10 minutes to warm through and soften cheese slightly.
  6. Remove from oven, sprinkle chili powder and chopped cilantro on top. Add extra lime squeeze if desired. Serve immediately.

Notes

Roasting the corn is essential for smoky sweetness. Adjust lime juice and salt to balance flavors. Avoid piling toppings too thick to keep chips crunchy. Bake nachos briefly after assembly to meld flavors without sogginess. For vegan version, substitute mayo and sour cream with vegan alternatives and omit cheese or use plant-based cheese.

Nutrition

Keywords: Mexican street corn, nachos, queso fresco, roasted corn, snack, appetizer, easy recipe, party food