Hold the phone – it’s street corn nachos! All the things I love about my homemade street corn dip put together on nachos! I loaded these up with all the toppings I like on my cup of esquites hot from the food truck and turned these regular old nachos into esquites nachos! It all starts with a bed of restaurant-style corn tortilla chips, top with melted cheese, butter-sautéed fire-roasted corn that’s seasoned with Tajin, garlic powder, and lime juice. And to finish it off, more cheese and a punch of bright cilantro! These street corn nachos are perfect for making for the big game, a lazy Sunday afternoon on the patio, in the middle of summer for a pool party, and of course, who can forget Cinco de Mayo!
What do you need to make street corn nachos:
Fire-roasted corn: I used defrosted fire-roasted corn from the freezer section of my grocery store. If you can’t find it, you can use regular corn, or I’d suggest purchasing a few ears of corn and grilling them on the grill in the summertime or popping them under the broiler until they char just a bit!Butter: Butter gives the corn a delicious flavor when we saute it.Minced jalapeños: fresh minced jalapeños add a kick of spice to these nachos. Feel free to omit them from the recipe if little ones are going to eat this too.Seasonings: I use Tajin seasoning and garlic powder for this recipe. Tajin is sold in the produce section of most grocery stores. You may also be able to find it in the baking aisle with other seasonings. In Texas, it’s usually right next to the watermelon and mangos! You can also make your own Tajin seasoning if you can’t find any. Just a google search should pop up plenty of suggestions for a DIY version.Lime juice: after the corn is sauteed, freshly squeezed lime juice helps freshen up all the other flavors in this recipe.Tortilla chips: I like to use restaurant-style tortilla chips from the grocery store. My grocery store actually sells bags of freshly made tortilla chips in the deli section. If yours does, I highly recommend trying with those! When you reheat them in the oven for a bit, they taste just like the stuff they bring to your table at Mexican restaurants!Cheese: I use a couple of different types of cheeses for this recipe. The first is queso Oaxaca. I shred it in my food processor and pop it on the chips, and let it melt in the oven. You can also use queso Asadero or Monterey Jack cheese if you can’t find either of the first two kinds. If you happen to use Monterey Jack cheese, I highly suggest buying a block of cheese and shredding it yourself. Store-bought shredded cheese has a starchy coating which keeps the cheese from sticking together. This won’t allow the cheese to melt as beautifully as it would with freshly grated cheese.Crema: Mexican crema is similar to sour cream, but it’s way creamier and less tangy! If you can’t find Mexican crema, feel free to use sour cream (thinned with a small splash of milk) instead.Cilantro: We’ll add a pop of color and freshness to the street corn nachos with a punch of cilantro right at the end!
How to make easy street corn nachos at home:
If you like this recipe, you might also like:
Sheet Pan BBQ Chicken NachosMexican Street Corn (Elotes)Mexican Street Corn SaladCreamy Elotes DipStreet Corn Chicken TacosStreet Corn Rice Salad
