Elote Nachos

Elote Nachos

Mexican street corn, or elote, comes to life in this easy nacho adaptation.
  • Total Time 20 Minutes
  • Prep Time 10 Minutes
  • Servings 8
  • Ingredients 8


  • 8 cups Food Should Taste Good™ chips
  • 1 1/2 cups shredded Monterey Jack cheese (6 oz)
  • 2 cups frozen corn, thawed
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1/2 cup crumbled queso fresco or cotija cheese
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 1 tablespoon lime juice
  • Make it FRESH toppings, as desired (see below)


Step 1 Heat oven to 400°F. Line a rimmed baking pan with foil, and spray with cooking spray. Spread half of chips evenly in pan.

Step 2 Sprinkle half of Monterey Jack cheese over chips. Drop half of corn over chips, followed by half of green chiles. Repeat layers.

Step 3 Bake 9 to 10 minutes or until cheese is melted. Meanwhile, in small bowl, mix mayonnaise, taco seasoning mix and lime juice. Drizzle over nachos, and top with crumbled cheese and toppings. Serve immediately.


Calories410(Calories from Fat250),Total Fat27g(Saturated Fat8g,Trans Fat0g),Cholesterol30mgSodium460mgTotal Carbohydrate30g(Dietary Fiber2g Sugars2g),Protein9g;% Daily Value*:Vitamin A10%;Vitamin C6%;Calcium20%;Iron8%; Exchanges:1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Ideas for Make it FRESH toppings: Chopped fresh cilantro leaves, sliced jalapeño chiles or drizzle of Sriracha sauce, sliced green onions, fresh salsa.
We have seasoned mayonnaise in this recipe to drizzle over the nachos; however, you can use Mexican crema, and season that with lime and taco seasoning just as easily.