Cinco de Mayo Elote Nachos (Print)

Charred elote and melted cheeses on chips, finished with cotija, cilantro and smoky chipotle crema.

# Ingredients:

→ Vegetables & Base

01 - 4 cups tortilla chips
02 - 2 cups corn kernels (fresh, frozen, or canned)
03 - 1/2 cup red onion, finely diced
04 - 1 jalapeño, finely chopped (optional)
05 - 1/4 cup fresh cilantro, chopped
06 - 2 green onions, sliced

→ Dairy & Cheeses

07 - 1 cup shredded Monterey Jack cheese
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup cotija cheese, crumbled

→ Chipotle Crema

10 - 1/2 cup sour cream
11 - 2 tablespoons mayonnaise
12 - 1 to 2 tablespoons chipotle in adobo, minced (to taste)
13 - 1 teaspoon lime juice
14 - 1/4 teaspoon garlic powder
15 - Salt, to taste

→ Finishing Touches

16 - 1 lime, cut into wedges
17 - Chili powder or smoked paprika, for garnish

# Instructions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Heat a skillet over medium-high heat and sauté the corn kernels until lightly charred, about 5 minutes; remove from heat and set aside.
03 - Spread the tortilla chips in an even layer across the prepared baking sheet to form a single layer.
04 - Evenly distribute the charred corn, diced red onion, chopped jalapeño, shredded Monterey Jack and shredded cheddar over the chips.
05 - Bake in the preheated oven for 8 to 10 minutes, or until the cheeses are melted and bubbling.
06 - While the chips bake, whisk the sour cream, mayonnaise, minced chipotle, lime juice, garlic powder and a pinch of salt in a small bowl until smooth; adjust seasoning to taste.
07 - Remove the baking sheet from the oven and immediately scatter the crumbled cotija, chopped cilantro and sliced green onions over the melted cheese.
08 - Drizzle the chipotle crema over the platter, dust with chili powder or smoked paprika, and serve with lime wedges.

# Pro Tips:

01 -
  • You get all the flavors of Mexican street corn tucked onto every crispy chip, just like a food cart but without the line.
  • There’s nothing quite like watching guests argue over the last scoop of chipotle crema (I've learned to double the batch).
02 -
  • Layering cheese under and over the corn helps anchor all your toppings—otherwise, they scatter at first scoop.
  • Letting guests drizzle their own crema makes it interactive (and keeps the chips crisp for longer).
03 -
  • Shred your own cheese to avoid that powdery coating—pre-shredded never melts as dreamily.
  • Warm your serving plate slightly to keep nachos from cooling off too quickly.
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