Elote Mexican Street Corn Nachos with Zesty Cheese Sauce

5 from 9 votes

Elote Mexican Street Corn Nachos with Zesty Cheese Sauce

These elote Mexican street corn nachos nachos with zesty cheese sauce are a fun twist on a Mexican nachos recipe. The unique nacho toppings are a real treat for the taste buds. Try these and you will agree that elote and nacho chips are a winning combination!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Snacks

Cuisine: Mexican

Keyword: corn

Servings:

Author: Bella Bucchiotti

Ingredients

Cheese Sauce

1 Tbsp. Butter
1 Tbsp . all purpose flour
1 Cup Milk
1/2 Tsp. chili powder
1/2 Tsp. cumin
1/2 Tsp. garlic powder
1/4 Tsp. onion powder
1 jalapeno seeded and minced
3 Cup Oaxaca cheese or American cheese
1 Cup Velveeta cheese

Nachos

14 Oz tortilla chips
1 Can corn 15 Oz roasted corn
2 Cups cheese sauce (above)
1/2 Cup Mexican cream
1 jalapeno seeded and diced
3 Tbsp. cilantro
2 limes 1 juiced, 1 cut into wedges
1 Dash Tajin or chili powder or smoked paprika
1/4 Cup Cotija cheese optional for garnish

Instructions

Cheese Sauce

Melt the butter in the sauce pan over medium heat. Stir in the flour till 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.

Nachos

Preheat the oven to 350° degrees 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 in the microwave or on the grill or in a pan.
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.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.