Mexican Street Corn Nachos

Mexican street corn, also known as "elote", is a common street food in Mexico made of grilled corn on the cob with a mixture of mayonnaise, cotija cheese (a hard cow's milk cheese), chili pepper and lime juice. This recipe takes that concept and makes it even more corn-centric by serving the mixture over corn chips for the perfect cheesy, spicy nachos.

Jump to Recipe (or scroll for photos...)
Advertisement - Continue Below
Three ears of corn, a red onion and some Jalapeño peppers on a wooden table.
Advertisement - Continue Below
Cotija cheese, mexican creme and canned green chilis in containers on a wooden table.
Advertisement - Continue Below
Corn tortilla chips on a baking sheet with a striped blue towel.
Advertisement - Continue Below
Pouring quest blanco onto corn tortilla chips on a baking sheet.
Advertisement - Continue Below
Mexican street corn nachos on a parchment lined sheet pan with two beers and red napkins near by.
Advertisement - Continue Below
A hand lifting a tortilla chip from a sheet pan of Mexican street corn nachos.


Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
5 Ways to Grill Corn

There are many different ways to cook corn on the grill and each method requires a little more work than...View Technique

Advertisement - Continue Below

Mexican Street Corn Nachos

  • Prep Time: 20 m
  • Cook Time: 15 m
  • Total Time: 35 m
  • Servings:


Queso Blanco:
  • 1 tablespoons butter melted
  • 1 tablespoons all-purpose flour
  • cups milk
  • cups shredded white Cheddar cheese divided
  • cups shredded Monterey jack cheese divided
  • 3 tablespoons canned diced green chilies
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 ears corn
  • ¼ cup mayonnaise
  • cup cotija cheese
  • ¾ teaspoon chili powder
  • 1 bag white corn tortilla chips
  • cup diced red onion
  • 2 Jalapeño peppers sliced
  • Mexican crema**
  • Fresh chopped cilantro
**Substitution for Mexican crema
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 2 teaspoons fresh lime juice


  1. Make the queso blanco by melting the butter in a medium saucepan and adding the flour. Stir the two ingredients together into a paste. Whisk in the milk until smooth. Bring the mixture to a boil and simmer for 5 minutes, until the sauce starts to thicken and coats the back of a spoon. Remove the saucepan from the heat and add 1 cup of the white Cheddar cheese and 1 cup of the Monterey Jack cheese. Stir until both cheeses have melted. Add the green chilies, chili powder, cumin, salt and black pepper and set the queso blanco aside.
  2. Pre-heat the oven to 350°F.
  3. If you have a grill at your disposal, grill the corn on the cob to char some of the kernels and then slice all the kernels off the cob. If you don't have access to a grill, slice the corn kernels off the cob and sauté them in a skillet over high heat. Transfer the corn to a bowl and add the mayonnaise, cotija cheese and chili powder.

  4. Spread the tortilla chips on a baking sheet and transfer the sheet to the oven for 5 minutes to crisp them up. Pour the queso blanco over the tortilla chips and sprinkle the remaining cheeses over the top. Sprinkle the corn mixture on the chips and top with the diced red onion and sliced Jalapeño peppers. Return the baking sheet to the oven.
  5. Bake in the oven for 10 minutes until warm and bubbly.
  6. Drizzle the Mexican crema on top of the nachos and sprinkle with a little chili powder. Top with fresh chopped cilantro and serve immediately.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (7)Post a Reply

  1. 5 stars
    Nachos are good but these set the bar. This recipe hits the mark with fresh flavors that change the concept of the dish. We enjoyed these so much we are making this a regular at our home during fresh corn season, we even took the ingredients minus chips and wrapped in lettuce leaves, it rocked.

  2. 5 stars
    I made these tonight for dinner and added some smoked pulled pork, HEAVEN!
    This recipe is quick and easy to follow. I didn’t have fresh corn available so I used frozen corn, drizzled a bit of olive oil on it, and placed it under my broiler while I made the queso to get the grilled flavor. SO GOOD! It was a perfect dinner to enjoy while watching the football game on the TV!

  3. Meredith,

    These look delicious and am excited to try them. However, I noticed in the ingredients that you have 2 asterisks next to the Mexican crema but I could not find what these asterisks mean . . . what do they mean?? Thanks!!

    1. Hi Sharon. For some reason, the **Note didn’t attach to the recipe, so I’ve gone ahead and fixed that now. The asterisks just referred to a substitution for Mexican crema if you couldn’t find it. You can substitute ½ cup sour cream, ¼ cup heavy cream, ¼ teaspoon salt and 2 teaspoons fresh lime juice.

Leave a Reply

Your email address will not be published. Required fields are marked *