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How to Make Mexican Street Corn Nachos

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Elote Nachos

  • 3 ears of golden corn in the husk
  • 1 cups of mayonnaise
  • 2 cups of Mexican Crema
  • 2 cups crumbled Cotija cheese
  • 10 ounces queso fresco
  • 1 bag of tri-colored tortilla chips (if you can’t find this, then purchase a bag of yellow corn tortilla chips and a bag of blue tortilla chips)
  • ½  cup chopped cilantro
  • ½ cup of chopped green onion (to top at the end)
  • 2 tablespoons red chili powder or cayenne pepper
  • Half a lime, juiced
  • Heat grill to high heat.
  • With the husks still on, place the ears of corn on the grill for 30 minutes. Take off of the grill and allow to cool for at least 5 minutes. Remove corns’ husks and cut the kernels off the cob and set aside.
  • Mix Mexican Crema, chili powder, and sour cream until fully combined, and set aside.
  • Place tortilla chips on a baking sheet and toast on the grill (this should take only a few minutes).
  • Immediately place toasted tortilla chips onto a warm platter or plate.
  • Spread the creamy mixture you made earlier over the tortilla chips, making sure to distribute evenly.
  • Then, scoop the roasted corn on top of the cream base. Top with generously sprinkled queso fresco, cotija cheese, chopped cilantro, and chopped green onion. Finish with a couple generous lime squeezes and then bring to table to share. Do not try to swallow the entire plate on your own. Be the good host.