Mexican Street Corn Nachos

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

Ingredient List

  • 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)
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Recipe Continues Below

Preparation

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

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.

Nutrition

  • 1 Serving Calories 410 (Calories from Fat 250);  Total Fat 27g (Saturated Fat 8g ,Trans Fat 0g);  Cholesterol 30mg;  Sodium 460mg;  Potassium 160mg;  Total Carbohydrate 30g (Dietary Fiber 2g ,Sugars 2g);  Protein 9g
  • % Daily Value: Vitamin A 10%;  Vitamin C 6%;  Calcium 20%;  Iron 8%
  • Exchanges: 1/2 Starch;  1 1/2 Other Carbohydrate;  1/2 High-Fat Meat;  4 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

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