• Prep Time
    0 Mins
  • Cook Time
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  • Total Time
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  • The base number of servings for this recipe is 2
    OK

    Elote Nachos

    All the flavors of your favorite Mexican street corn, in nacho form! Sweet corn, creamy cotija cheese, spicy jalapenos, crunchy tortilla chips, and zesty lime make for the perfect snack. Make up a double batch if you’re feeding a crowd- these will go quickly!


    Ingredients
    1
    tablespoon
    Olive Oil
    2
    cans
    corn (rinsed and drained)
    1
    yellow onion (peeled and diced)
    4
    cloves
    garlic (peeled and minced)
    1
    jalapeño (minced and deseeded for a milder taste)
    1/4
    cup
    crema or mayonnaise (or substitite Greek yogurt for a healthier version)
    1/2
    teaspoon
    ancho chili powder (more or less to taste)
    2
    tablespoons
    fresh lime juice
    1/2
    large bag of tortilla chips
    1/2
    cup
    shredded cheddar cheese
    1/2
    cup
    cotija cheese (or feta cheese finely crumbled )
    *
    fresh cilantro (to serve)
    *
    lime wedges (to serve)
    Directions
    Preheat your oven to 425 degrees.
    In a large skillet over medium heat, warm the olive oil. Add the corn, onion, garlic, and jalapenos. Stir to combine, and cook for 4-6 minutes until softened.
    Turn off the heat, and stir in the crema, chili powder, and lime juice.
    Arrange ½ the chips in an even layer on an oven safe dish or on a baking sheet. Spoon ½ the corn mixture evenly over the chips. Sprinkle over ½ the shredded cheddar cheese and ½ the cotija cheese.
    Arrange the remaining chips in an even layer over your first layer. Spoon over the remaining corn mixture, and sprinkle over the remaining cheeses.
    Bake in the oven for 5-6 minutes, until the cheese has melted and the chips are starting to crisp up.
    To serve, sprinkle over the chopped cilantro, and serve the lime wedges alongside the nachos. Dig in while they’re hot!

    The base number of servings for this recipe is 2
    OK

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