If you love Mexican elote, this street corn nachos recipe is for you! Crispy tortilla chips are topped with creamy fire roasted corn, melty cheese, and a hint of zesty lime. Need I say more?
Totopes con elote will be the center of attention at your next Cinco de Mayo party or any celebration. It comes together quickly with just a few ingredients you probably have in your pantry.
What is Mexican street corn made of?
Mexican street corn or elote is corn on the cob smothered with a mayonnaise-sour cream mixture and sprinkle of cotija cheese and fresh chopped cilantro. It is often sprinkled with chili powder and lime juice as well.
I grew up in Jersey and I remember seeing ladies selling street corn on Bergenline Avenue along with mango wedges drizzled with lime juice and Tajín. Union City and West New York are full of diverse cultures and I loved going there as a child. Whenever I visit as an adult, I never go home without grabbing some empanadas and freshly pressed juice at the bodega and a chimi or bistec sandwich from the Dominican spot.
I partnered with Hellmann’s on this fire recipe by using its new Tajín Chili Lime Mayonnaise Dressing. This creamy dressing already has the ingredients used to make Mexican street corn so it makes the process so much easier! If you don’t have this dressing on hand, I have listed the traditional ingredients in the recipe below.
Ingredients for making street corn nachos:
- Corn on cob
- Jalapeño
- Mayonnaise
- Chili powder
- Paprika
- Lime juice + zest
- Corn tortilla chips
- Pepper jack cheese
- Cheddar cheese
- Cotija cheese
- Mexican crema
- Cilantro
How to make street corn nachos?
Preheat your oven to 375℉. Lightly coat a baking sheet with nonstick spray. In a large bowl, combine corn, jalapeño, mayonnaise, chili powder, paprika, lime juice and lime zest. Place tortilla chips in a single layer on the baking sheet. Top with half of the pepper jack and cheddar. Add the corn mixture and sprinkle with remaining pepper jack and cheddar on top.
Place into the oven and bake until the cheeses have melted, about 10 minutes. Drizzle with Mexican crema and sprinkle with cotija crumbles and cilantro. Serve with lime wedges.
*TIP: If you prefer crispier nachos, bake the tortilla chips with the cheeses first. Then add the corn mixture and top with Mexican crema, cotija crumbles and cilantro.
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Street Corn Nachos (Totopos con Elote)
Equipment
- 1 baking sheet
Ingredients
- 4 ears corn about 2 cups corn or 1 bag of frozen corn
- 1 jalapeño seeded and minced
- 1/4 cup Hellmann's Tajín Chili Lime Mayonnaise Dressing
- 8 oz corn tortilla chips
- 1 cup pepper jack cheese shredded
- 1 cup cheddar cheese shredded
- 1/2 cup cotija cheese crumbled
- 1/4 cup Mexican crema
- 4-5 sprigs cilantro for garnish
- lime wedges for garnish
Instructions
- Preheat oven to 375℉. Lightly coat a baking sheet with nonstick spray.
- In a large bowl, combine corn, jalapeno, mayonnaise, chili powder, paprika, lime juice and lime zest.
- Place tortilla chips in a single layer on the baking sheet. Top with half of the pepper jack and cheddar cheeses. Add the corn mixture and sprinkle with remaining pepper jack and cheddar on top.
- Place into the oven and bake until the cheeses have melted, about 10 minutes.
- Drizzle with Mexican crema and sprinkle with cotija crumbles and cilantro. Serve with lime wedges.
Notes
TIPS:
If you don’t have Hellmann’s Tajín Chili Lime Mayonnaise Dressing, you can use 1/4 cup of mayonnaise, 1 tsp chili powder, 1/2 tsp paprika, the juice of 1 lime, and 2 tsp lime zest. If you prefer crispier nachos, bake the tortilla chips with the cheeses first. Then add the corn mixture and top with Mexican crema, cotija crumbles and cilantro. If you can’t find cotija cheese, you can substitute with queso fresco. If you can’t find Mexican crema, you can substitute with sour cream. Just add a splash of milk to water it down and make it easier to drizzle.Amazon items used in this recipe:
English 
Spanish 
