Mexican Street Corn Nachos Recipe: Cheese! Chips! Corn! Cilantro! Yum! by Food Lion

Mexican Street Corn Nachos Recipe: Cheese! Chips! Corn! Cilantro! Yum!

Cinco de Mayo is right around the corner, and that means you'll need Mexican-inspired recipes to celebrate. These Mexican street corn nachos are just what you need on May 5 – or anytime!

The vegetarian nachos are made with frozen corn (you can use fresh, of course), butter, mayonnaise, cream, milk, cornstarch, Monterey Jack cheese, tortilla chips, sour cream, feta cheese (you could use cotija), ground cayenne pepper and fresh cilantro. It takes about 20 minutes to cook the corn topping. The ingredients are layered onto tortilla chips and garnished with fresh lime wedges. Delicious!

Cheese! Chips! Corn! Cilantro! Can you say YUM?! Serve these Mexican street corn nachos at your next family get-together or as a weekend snack or even a vegetarian lunch or dinner

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 to 8


  • 3 cups frozen corn
  • 3 tablespoons butter
  • 2 tablespoons mayonnaise
  • 1/2 cup cream
  • 1/2 cup milk
  • 1 tablespoon cornstarch
  • 12 ounces Monterey Jack cheese, grated
  • 1 bag tortilla chips
  • 3 tablespoons sour cream, thinned with a little water for drizzling
  • 1/2 cup feta cheese
  • 2 teaspoons cayenne pepper
  • 3 tablespoons fresh cilantro, chopped
  • 2 limes

Here's how to make it: 

  1. In a large saucepan, melt the butter over medium heat. Add the frozen corn and cook until the corn is lightly browned, about 10 to 15 minutes. Stir often. Remove from the heat and transfer to a bowl. Add the mayonnaise and mix well. Set aside.
  2. Back in the saucepan, heat the cream and milk and slowly add the cornstarch. Stir until it's smooth and simmering. Add the Monterey Jack cheese and stir continually as it melts.
  3. Spread the tortilla chips on a large serving plate. Pour the cheese sauce over the chips. If it seems too thick, add a little more cream; if it seems too thin, cook it a little more. You want a consistency that can be poured.
  4. Spoon the corn on top of the cheese and chips. Drizzle the thinned sour cream on top of the corn. Sprinkle the feta cheese on top of the sour cream. Add cayenne pepper to taste. Sprinkle the cilantro on top. Cut the limes into wedges and arrange them around the edges of the plate so guests can use as desired.

Photo courtesy of Food Lion. 

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Elisa Schmitz
I'm all about the Cinco de Mayo recipes, anytime of year. So delicious. Love this recipe! #yum

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