Mexican Street Corn Nachos

These are amazing. Best nachos ever. Really, truly incredible. If you like Mexican Street Corn (also known as elotes), you need to make these as soon as possible. I made them one night for a last-minute dinner gathering and by the next morning I was already plotting when to make them again, calories be damned.

These nachos combine charred corn with a creamy cheese sauce, poured over toasty tortilla chips to form a rich, satisfying base, which is then perked up with tangy tomatoes, pickled onions, lime juice, and basically all of the fixings of your favorite tacos. There’s just something about the luxuriousness of the gooey cheese being poured over the tray of chips, layered with topping after topping… I think if I could sit out on my deck with friends, a 6-pack of Coronas, and these nachos, I would have my ideal late summer evening. (or you could, you know, stay indoors in the fall and just devour them anyway)

These are my new favorite nachos in the world, and the recipe makes a giant sheet pan of deliciousness– perfect for a party!

Mexican Street Corn Nachos

4 ears corn

3 tbs. mayonnaise

2 tsp. chili powder, divided

2 cloves garlic, pressed or minced very fine

1/2 cup milk

1/2 cup heavy cream

1 lb. pepper jack cheese, shredded

1 tbs. cornstarch

1 bag tortilla chips

1 avocado, diced

1/2 cup feta or cotija cheese crumbles

1 pint cherry/grape tomatoes, halved

4 green onions, sliced

handful of cilantro, chopped

1 lime

1/4 cup pickled onions (optional)

1. On a hot grill or under the broiler, cook your corn until the kernels start to char. Strip kernels from cobs.

2. Mix the corn with mayonnaise and 1 tsp. of the chili powder and set aside.

3. In a separate bowl, drain your black beans and mix with 1/2 tsp. of the chili powder. Microwave until warmed through.

4. In another bowl, toss shredded cheese with cornstarch.

5. In a medium saucepan, heat milk and cream with garlic until just barely simmering. Slowly add the cheese and stir over low heat until completely smooth.

6. In the meantime, spread your tortilla chips onto a foil-lined baking sheet and sprinkle with remaining 1/2 tsp. chili powder. Bake at 350 degrees F for just a few minutes, until warm and toasty.

7. To assemble, distribute beans, tomatoes, and corn among your toasted chips. Pour hot cheese sauce over the top, then add avocado, feta/cotija, green onions, and pickled onions, if using. Serve immediately with lime wedges and cilantro for garnish.