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Tray of Mexican Street Corn Nachos

Mexican Street Corn Nachos

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Our favorite Mexican Street Corn, Elote, made into Mexican Street Corn Nachos is a big hit at our house. Tortilla chips loaded with all of the Elote deliciousness.


  • Leftover taco meat from Crunchy Taco Wraps
  • 11/2 cups leftover Elote, Mexican Street Corn
  • 3/4 bag corn tortilla chips
  • 1/2 cup Cotija cheese
  • 1/2 cup cheddar cheese
  • 1 small jalapeno – sliced
  • 2 TBS sour cream
  • 1 lime – quartered


  1. Preheat oven to 350°
  2. Place a layer of tortilla chips on a large cookies sheet.
  3. Top chips with corn mix and meat.
  4. Sprinkle half of both the cheddar cheese and cotija cheese.
  5. Repeat with another layer of chips, corn, meat, and cheese.
  6. Bake for 15 minutes or until cheddar cheese melts.
  7. Top with sliced jalapeno.
  8. Top with a dollop of sour cream.
  9. Serve with lime slices to squeeze lime juice over as serving.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Tex Mex