Flavorful Loaded Street Corn Nachos
A quick and easy snack featuring smoky, creamy street corn layered over crunchy tortilla chips, perfect for casual gatherings or solo indulgence.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: Mexican
Ingredients
Scale
- 1 large bag of sturdy tortilla chips
- 3 cups fresh corn kernels (about 4 ears, or frozen if out of season)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup mayonnaise (regular or chipotle mayo)
- Juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 cup crumbled cotija cheese (or feta as substitute)
- 1/4 cup fresh cilantro, chopped
- Salt and freshly ground black pepper, to taste
- Optional toppings: thinly sliced jalapeños, diced avocado or guacamole, sour cream or Mexican crema drizzle, fresh diced tomatoes or pico de gallo
Instructions
- Heat 2 tablespoons of butter in a skillet over medium-high heat. Add corn kernels and minced garlic. Cook for 7-10 minutes, stirring occasionally, until corn is charred and smells sweet and smoky.
- Transfer cooked corn to a medium bowl. Stir in mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper. Adjust seasoning to taste. Fold in chopped cilantro and half of the cotija cheese.
- Spread a single layer of tortilla chips on a serving platter or oven-safe dish. Spoon the street corn mixture evenly over the chips. Sprinkle remaining cotija cheese on top.
- Optional: Melt the cheese by placing the nachos under a broiler for 2-3 minutes or in a 375°F oven for about 5 minutes. Watch closely to avoid burning.
- Top with optional jalapeño slices, diced avocado, sour cream drizzle, and fresh tomatoes if desired. Serve immediately for maximum crunch.
Notes
Char the corn properly by letting it sit undisturbed to develop smoky flavor. Avoid overloading chips with toppings to prevent sogginess. Assemble right before serving for best texture. Use frozen corn if fresh is unavailable, thaw and drain well. For vegan version, substitute mayo and cheese with vegan alternatives and add extra avocado or cashew cream.
Nutrition
- Serving Size: About 1 cup of nacho
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 4
- Protein: 7
Keywords: street corn nachos, loaded nachos, easy snack, Mexican snack, summer recipe, quick nachos, creamy nachos, spicy nachos