Mexican Street Corn Nachos

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Author Anna-Marie Walsh


  • 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


  1. In a large saucepan, melt the butter over medium high heat.
  2. Add the frozen corn and turn the heat to high.
  3. Let the corn sit until it begins to char.
  4. Stir the corn, let sit to char again.
  5. Once the corn is charred enough to your liking (probably will take about 10 minutes), remove from the heat.
  6. Mix the mayonnaise into the corn and let sit.
  7. In a smaller sauce pot over medium high heat, combine the cornstarch and almond milk.
  8. Stir well until the milk begins to slightly froth.
  9. Add the shredded cheese in batches, mixing well until the cheese melts.
  10. Arrange the nachos on a large serving dish.
  11. Pour the cheese over the nachos.
  12. Top the cheese and nachos with the corn and crumbled cojita.
  13. Drizzle the Mexican crema.
  14. Sprinkle cilantro and cayenne for color.
  15. Line the plate with the lime wedges and serve immediately.