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A big platter of Mexican street corn nachos brings together everything you love about elote and cheesy party food. Crisp tortilla chips are smothered in a creamy jalapeño cheese sauce, topped with roasted corn, Mexican crema and a bright squeeze of lime. Every bite hits notes of smoky spice, sweet corn and gooey cheese, making this dish ideal for game day, backyard BBQs or casual movie nights. Easy to assemble and fun to share, these nachos always disappear fast.

A plate of Street Corn Nachos topped with corn, crema, cheese, cilantro, chili powder, and lime wedges—bringing you unique nacho toppings inspired by classic elote and nacho chips.

Street corn nachos top crunchy chips with roasted corn, jalapeño cheese sauce and crema for a fast, crowd-pleasing snack full of elote flavor.

Also try tater tot nachos, burrata stuffed tomatoes, hearty chili, sweet potato casserole or spicy jalapeno cheese dip with your favorite chips.

Tortilla chips topped with corn, cheese, sour cream, and herbs create delicious Street Corn Nachos, featuring unique nacho toppings and served with fresh lime wedges on the side.

Why You’ll Love It

Big flavor payoff: Smoky corn and zesty cheese hit all the right notes.
Easy assembly: Chips, sauce and toppings layer in minutes.
Perfect party food: Great for sharing and customizing.
Weeknight friendly: Ready in about 20 minutes start to finish.

Tortilla chips topped with corn, cheese, sauce, and herbs create irresistible Street Corn Nachos—a Mexican nachos recipe with unique nacho toppings. Served on white plates with lime wedges nearby.

Elote Mexican Street Corn Nachos Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Butter: Starts the roux for the creamy cheese sauce.
All-purpose flour: Thickens the cheese sauce.
Milk: Creates a rich, smooth base.
Spices: Chili powder, cumin, garlic powder, and onion powder bring warmth and depth.
Jalapeño: For spice.
Lime: For a citrusy tang.
Cilantro: Brightens and balances the richness with a herbal note.
Cheese: A mix of Oaxaca, Velveeta and optional Cotija adds creaminess and a salty finish.
Tortilla chips: The base of the nachos, toasted for extra crunch.
Corn: Roasted corn adds sweetness and texture.
Mexican crema: Offers a cool, tangy contrast to the heat. Mexican cream might not be available where you live, but mixing a little milk into sour cream to loosen it up a bit makes a passable imitation.

Bowls of corn, shredded cheese, chips, jalapeños, limes, cilantro, squash, butter, milk, and spices on a counter—perfect ingredients for delicious Street Corn Nachos or your favorite Mexican nachos recipe.

How to Make Elote Nachos

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the cheese sauce: Whisk butter and flour in a saucepan, then add milk, spices, jalapeño, and cheese. Stir until smooth and creamy.
Toast the chips: Warm chips in the oven until lightly golden and crisp.
Prepare the corn: Heat the roasted corn on the grill or stovetop.
Assemble the nachos: Layer chips with cheese sauce and corn, then drizzle with crema.
Add toppings and serve: Sprinkle on your jalapeño, cilantro, Tajin, Cotija, and lime juice just before serving.

A plate of Street Corn Nachos topped with corn, cheese, cilantro, crema, and lime wedges on the side.

Substitutions and Variations

Use fresh corn: Grill fresh corn instead of canned for extra flavor.
Swap cheeses: Try Monterey Jack or cheddar in place of Oaxaca or Velveeta.
Make it spicy: Add hot sauce or more jalapeño for heat.
Add protein: Top with grilled chicken, shrimp or chorizo.
Go vegetarian: Keep it meat-free and boost flavor with black beans or avocado.

Tortilla chips topped with corn, cheese, cilantro, crema, and lime wedges bring Elote and nacho chips together for a Mexican nachos recipe with unique nacho toppings on a white plate.

Serving Suggestions

With other snacks: Pair with homemade mango salsa, red chile salsa, guacamole, and tortilla chips for the ultimate nacho night. Or serve up freshly prepared shrimp ceviche as a contrast.
With a drink: Enjoy with a watermelon jalapeno margarita for a fun cocktail pairing or with lime pineapple agua fresca for a non-alcoholic option.

Plate of nachos topped with corn, cheese, cilantro, and sauce, with lime wedges on the side—a Mexican nachos recipe featuring unique nacho toppings for extra flavor.

How to Store Street Corn Nachos

Store: As the tortilla chips would become soggy under the toppings, it doesn’t really keep well, so only make as much as you think you can eat!
Freeze: Nachos aren’t suitable for freezing.

A hand holds a cheesy nacho chip topped with corn, cilantro, and seasoning above a plate of Street Corn Nachos with lime wedges—perfect for those craving unique nacho toppings.

Top Tips

Keep the chips crisp: Toasting the chips prevents sogginess once the toppings go on.
Make cheese sauce last: For best results, pour it hot and fresh right before serving this Mexican nachos recipe.
Use quality ingredients: Fresh lime juice, good cheese and ripe jalapeños make a big difference.

Plate of nachos with cheese, corn, sour cream, chopped greens, lime wedges, and cilantro on a marble table—an irresistible Mexican nachos recipe featuring unique nacho toppings for extra flavor.

Mexican Street Corn Nachos FAQs

Can I use frozen corn instead of canned?

Yes, just thaw and heat it before adding to the nachos.

What’s the best type of chip to use?

Thick-cut tortilla chips work best because they hold up well under toppings.

Do I have to toast the chips first?

Toasting improves texture but you can skip it if using very fresh, sturdy chips.

A plate of nachos topped with corn, cheese, cilantro, and lime wedges on a marble surface with a striped napkin—perfect for trying unique nacho toppings inspired by an Elote and nacho chips twist.

Elote Mexican Street Corn Nachos with Zesty Cheese Sauce Recipe

Plate of Street Corn Nachos topped with corn, cheese, cilantro, spices, and lime wedges for a unique nacho topping twist.
Print
5 from 9 votes

Street Corn Nachos

By: Bella Bucchiotti
These nachos are a fun spin on elote, also known as Mexican street corn. With creamy sauce, roasted corn and fresh toppings, they’re a bold and satisfying snack. Serve them for parties, game day or casual dinners.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6

Equipment

Ingredients 

For the Cheese Sauce

For the Nachos

  • 14 Ounces tortilla chips
  • 1 Can roasted corn, 15-Ounce
  • ½ Cup Mexican crema, or sour cream thinned with a little milk
  • 1 jalapeno, seeded and diced 
  • 3 Tablespoons cilantro, fresh
  • 2 limes, 1 juiced, 1 cut into wedges
  • 1 Dash Tajin, or chili powder or smoked paprika
  • ¼ Cup Cotija cheese, optional, for garnish

Instructions 

Make the Cheese Sauce

  • Melt the butter in the saucepan over medium heat. Stir in the flour until combined. 
  • Whisk in the milk till smooth and add the spices and the jalapeno. 
  • Cook until thick and bubbly. 
  • Add the cheeses and melt. 
  • Turn off the burner and place a lid on the pan to keep warm until ready to use. 

Toast the Chips

  • Preheat the oven to 350°F.
  • Lay the tortilla chips out on a cookie sheet and place in the oven. Toast for 5 to 10 minutes until slightly browned.   

Heat the Corn

  • Heat the corn in the microwave or on the grill or in a pan. 

Assemble the Nachos 

  • Spoon cheese dip over the chips. 
  • Layer the corn on the chips. Drizzle with cream and sprinkle with jalapeno pieces, cilantro and tajin. 
  • Squeeze fresh lime juice over the nachos and sprinkle with cotija cheese. Serve immediately. 

Notes

Keep the chips crisp: Toasting the chips prevents sogginess once the toppings go on.
Make cheese sauce last: For best results, pour it hot and fresh right before serving.
Use quality ingredients: Fresh lime juice, good cheese and ripe jalapeños make a big difference.

Nutrition

Calories: 1155kcal | Carbohydrates: 81g | Protein: 47g | Fat: 75g | Saturated Fat: 35g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 2791mg | Potassium: 586mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1888IU | Vitamin C: 18mg | Calcium: 594mg | Iron: 3mg
Like this recipe? Rate and comment below!
Bowls of corn, shredded cheese, chips, jalapeños, limes, cilantro, squash, butter, milk, and spices on a counter—perfect ingredients for delicious Street Corn Nachos or your favorite Mexican nachos recipe.
A saucepan with melted butter and a whisk is surrounded by bowls of cheese, corn, seasonings, spinach, milk, and limes—perfect for creating unique nacho toppings or a delicious Nachos with Zesty Cheese Sauce.
A saucepan of creamy sauce with chopped peppers, surrounded by cheese, spinach, corn, spices, and limes—perfect for street corn nachos or adding unique nacho toppings to your favorite Mexican nachos recipe.
A pot of shredded cheese with a whisk on top, surrounded by bowls of corn, herbs, and limes—perfect ingredients for crafting Street Corn Nachos on a marble surface.
A plate of tortilla chips with cheese sauce, surrounded by lime wedges, cilantro, jalapeños, corn, and sour cream—perfect for trying unique nacho toppings or creating your own Mexican nachos recipe.
A plate of nachos with zesty cheese sauce, corn, and sour cream, served with lime wedges and extra toppings—the perfect Mexican nachos recipe.

Once you’ve tried street corn nachos, you’ll want to make them on repeat. They’re easy, satisfying and bursting with bold Mexican-inspired flavor. Whether you’re sharing them with friends or enjoying a casual snack night, this recipe hits the mark. From the creamy cheese sauce to the zesty lime finish, every layer works together to make an irresistible dish. Add these nachos with zesty cheese sauce to your rotation whenever you want a guaranteed hit that’s simple, cheesy and jam-packed with personality.

Other Recipes to Try

Close-up of nachos with melted cheese, corn, cilantro, and seasoning—labeled "Elote Street Corn Nachos"—showcasing unique nacho toppings inspired by a classic Mexican nachos recipe.
Plate of nachos topped with corn, cheese, and sour cream—classic elote and nacho chips—surrounded by limes and garnishes on a marble table.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 9 votes (2 ratings without comment)

10 Comments

  9. 5 stars
    I use Mexican Street Corn leftovers all the time on my nachos. I don’t know why I didn’t think to make them one of the main parts of my nachos! These look delicious and I’m sure taste fabulous. YUM

    Reply