Mexican Street Corn Sheet Pan Nachos

These Mexican Street Corn Sheet Pan Nachos are packed with grilled corn, drizzled with a simple homemade Queso sauce, and topped with a creamy cheese blend of Cotija (or feta), Greek yogurt, sour cream, lime juice, cilantro, and Southwestern spices. Perfect for game day, the Super Bowl, summer parties, cookouts, and potlucks, these loaded nachos bring all the flavors of Elote or Mexican street corn in a fun, shareable nacho form!

Course Appetizer

Cuisine Mexican

Keyword corn nachos, Mexican street corn nachos

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 398kcal

Author Julia

Ingredients

Homemade tortilla chips

12 small 5-inch yellow corn tortillas cut into quarters
2 tablespoons olive oil
coarse salt to taste

Queso sauce

1 cup Monterey Jack cheese freshly grated
½ cup half-and-half or more, as needed
2 teaspoons corn starch
¼ teaspoon cumin
⅛ teaspoon chili powder
⅛ teaspoon garlic salt

Mexican street corn dip

3 ears corn grilled
3 tablespoons olive oil
2 teaspoons chili powder divided
7 oz feta cheese block, divided (or Cotija cheese)
1 cup Greek yogurt
½ cup sour cream
2 tablespoons freshly squeezed lime juice

Garnish

½ bunch fresh cilantro or parsley, chopped
1 medium lime sliced
Jalapeno and habanero peppers thinly sliced, as desired

US Customary - Metric

Instructions

Make tortilla chips from scratch

Alternatively, you can use store-bought tortilla chips and skip this step.
Preheat oven to 375F. Line two baking sheets with parchment paper.
Cut the tortillas into quarters or 6 wedges. Arrange the tortillas onto baking sheets and brush each piece with olive oil. Season the tortilla chips to taste with salt.
Bake the tortilla chips for 10-12 minutes or until slightly browned around the edges. Set the chips aside.

Prepare the Queso sauce

Mix half-and-half, cornstarch, cumin, chili powder, and garlic salt in a saucepot. Cook over medium heat until the sauce is slightly thickened.
Stir in 1 cup freshly grated Monterey Jack cheese and cook until the cheese is melted. Set aside.

Prepare the Mexican street corn dip

Lay each corn ear of grilled corn on a flat surface like a cutting board. Slice off the kernels with a knife.
Cook corn kernels with olive oil and chili powder in a skillet for 2 minutes. Set aside. Reserve ⅓ of the corn from the skillet.
In a food processor, whip together sour cream, Greek yogurt, lime juice, and ⅔ of the feta cheese (or Cotija) until well combined. Add the creamy base to the skillet with corn and stir well to combine.

Assemble the nachos

Add tortilla chips to a rimmed baking sheet.
Drizzle the queso sauce over the chips, then add dollops of corn dip.
Add crumbed feta, lime slices, reserved corn, sliced chili peppers, and chopped parsley or cilantro.

Notes

Tips for success:

Tortilla chips. Make them from scratch using my recipe above, or use your favorite store-bought brand.
Cheese. You can use either Cotija or Feta cheese for the corn dip. For Queso sauce, you can use either Monterey Jack or Pepper Jack.
Corn. Use grilled, boiled, or canned corn.
What can you substitute for Greek yogurt? You can use regular plain yogurt, mayo, sour cream, or a combo of all these ingredients.
What is half-and-half? 1 cup of half-and-half is made with ½ cup of whole milk + ½ cup of heavy cream.

Nutrition