These Mexican Street Corn Nachos are to die for.
I know whether I am going to love a restaurant based on its Caesar salad, or an egg roll if it’s a Chinese spot. I want a creamy Caesar dressing with hint of anchovy, creamy being the key word. So many places use a vinaigrette on their Caesar salad and it’s just not the same. And please, I beg of you, serve a Caesar salad with the dressing already in the salad, not dumped on top or <gasp> served on the side. Don’t even get me started.
I can judge a Mexican restaurant by its esquites. It needs to be creamy, a bit spicy, and topped with cotija cheese. That’s just my preference, I know everyone likes street corn differently, especially if you’ve grown up on it. Esquites actually means toasted corn and it is popular in shops and street stalls throughout Mexico. I only recently have discovered it and fallen in love.
Now I am constantly having to order esquites anytime I find it on a menu. I love when it is served on the cob and I love when it’s served off the cob. Just make it spicy and creamy.
As I love to recreate the meals I enjoy while dining out, I thought about how to turn Mexican street corn into more of a meal instead just a side dish. And while nachos aren’t exactly a full meal to most people, it’s a little more significant than an accompaniment. I made Mexican Street Nachos. And they filled both Mr. Beet and I up, and in my opinion, nachos are always a fun meal.
Mexican Street Corn Nachos are easy to make at home. Charred corn, mayonnaise, milk, crema……..Crema is the Mexican version of a French crème fraîche – both are a variation of an American sour cream. If you cannot find Mexican crema in your grocery store, you can substitute sour cream.
I also used Vegenaise in place of full fat mayo, and almond milk instead of dairy milk. Not because I tried to make the recipe Vegan, but because it’s what I already had in my house. And to make it even easier, I used frozen corn. Frozen corn chars just as easy as fresh corn on the cob.
Add the Mexican Street Corn over cheesy nachos and viola. Mexican Street Corn Nachos.
I hope you love this recipe as mush as we do here in Beetsland.
- 2 tbsp. butter
- 4 cups frozen corn
- 2 tbsp. mayo, I used Vegenaise
- 1 tbsp. cornstarch
- 1 cup plain unsweetened milk, dairy or non dairy
- 2 cups shredded Monterey Jack cheese
- 1 13-14oz. bag white or yellow tortilla chips
- 1/3 cup cotija cheese, can substitute feta cheese, crumbled
- 3 tbsp. Mexican Crema, or sour cream
- 2 tbsp. minced fresh cilantro
- red cayenne pepper to sprinkle
- lime wedges, as garnish
- In a large saucepan, melt the butter over medium high heat.
- Add the frozen corn and turn the heat to high.
- Let the corn sit until it begins to char.
- Stir the corn, let sit to char again.
- Once the corn is charred enough to your liking (probably will take about 10 minutes), remove from the heat.
- Mix the mayonnaise into the corn and let sit.
- In a smaller sauce pot over medium high heat, combine the cornstarch and almond milk.
- Stir well until the milk begins to slightly froth.
- Add the shredded cheese in batches, mixing well until the cheese melts.
- Arrange the nachos on a large serving dish.
- Pour the cheese over the nachos.
- Top the cheese and nachos with the corn and crumbled cojita.
- Drizzle the Mexican crema.
- Sprinkle cilantro and cayenne for color.
- Line the plate with the lime wedges and serve immediately.
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