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15-Minute Elote Nachos: Minimal Prep, Maximum Flavor

15-Minute Elote Nachos: Minimal Prep, Maximum Flavor

Creamy, tangy, and spicy, these Mexican Street Elote nachos will be a hit at your next party!
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 SERVINGS
Calories: 574kcal
Author: Katherine - Yummfully

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

Calories: 574kcal | Carbohydrates: 46g | Protein: 12g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 1174mg | Potassium: 208mg | Fiber: 4g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 9mg