Mexican Street Elote Corn in the form of nachos will be your next obsession. Slightly charred seasoned whole-kernel corn, melted Monterey Jack cheese sauce, and crumbled Cotija cheese, all drizzled with Mexican crema over crunchy nachos, is all you need to make your next party or get-together a success!
Ingredients For Elote Nachos
- Butter
- Whole kernel corn
- Mayonnaise
- Cayenne
- Ground cumin
- Mexican crema or heavy whipping cream
- Shredded Monterey Jack cheese
- Cornstarch
- Salt and pepper
- Corn tortilla chips
- Crumbled Cotija cheese
- Cilantro
- Tajin chili and lime powder
- Lime juice
How To Make 15-Minute Elote Nachos
- Heat the butter in a large heavy-bottomed skillet and add the drained whole-kernel corn. Let it cook until slightly charred, stirring occasionally. Add the mayonnaise, ground cumin, cayenne, salt and pepper.
- Make the cheese sauce: heat the Mexican crema and cornstarch in a saucepan until it starts to simmer. Turn off the heat and add the shredded Monterey Jack until melted.
- Place the tortilla chips on a serving platter and pour the cheese sauce over them. Spoon the corn on top, and drizzle Mexican crema over the corn.
- Sprinkle the crumbled cotija cheese, Tajin chili powder, chopped cilantro, and lime juice over the nachos.
What Kind Of Corn Should I Use?
If you don’t have fresh corn, you can use canned whole kernel or thawed frozen corn.
Can I Prepare This Ahead Of Time?
You can cook the corn and make the cheese sauce ahead of time, but assemble the nachos just before serving to prevent them from getting soggy.
15-Minute Elote Nachos: Minimal Prep, Maximum Flavor
Equipment
- Large skillet
- Medium-sized saucepan
- Stove
Ingredients
- 1 tbsp butter
- 4 cups whole kernel corn
- 3 tbsp mayonnaise
- 1 tsp ground cumin
- ¼ - ½ tsp cayenne pepper
- ¼ tsp salt
- ¼ tsp ground pepper
- 1 cup Mexican Crema (plus 2 tbsp more for drizzling)
- 1 tbsp cornstarch
- 2 cups shredded Monterey Jack cheese
- 1- 14 oz bag tortilla chips
- ¼ cup Cotija cheese, crumbled
- 3 tbsp Cilantro, chopped
- 1 tbsp Tajin chili powder
- Juice of ½ lime
Instructions
- Heat the butter in a large heavy-bottomed skillet and add the drained whole-kernel corn. Let it cook until slightly charred, stirring occasionally. Add the mayonnaise, ground cumin, cayenne, salt and pepper.
- Make the cheese sauce by heating the Mexican crema and cornstarch in a saucepan until it starts to simmer. Turn off the heat and add the shredded Monterey Jack cheese until melted.
- Place the tortilla chips on a serving platter and pour the cheese sauce over them. Spoon the corn on top and drizzle Mexican crema over the corn.
- Sprinkle the crumbled Cotija cheese, Tajin chili powder, chopped cilantro, and lime juice over the nachos.
Nutrition
Frequently Asked Questions
How Can I Make Them Spicier?
You can add chopped jalapenos to the cheese sauce or the corn.
What Are Substitutes For Cotija Cheese?
The best alternative is crumbled Feta cheese. Cotija is salty and crumbly, just like Feta cheese.
What If I Don’t Have Mexican Crema?
You can use heavy whipping cream to make the cheese sauce and sour cream to drizzle over the nachos.
What If I Can’t Find Tajin Chili Powder?
You can sprinkle your nachos with some cayenne pepper instead.
