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Mexican Avenue Corn Sheet Pan Nachos

Mexican Avenue Corn Sheet Pan Nachos

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These Mexican Avenue Corn Sheet Pan Nachos are filled with grilled corn, drizzled with a easy selfmade Queso sauce, and topped with a creamy cheese mix of Cotija (or feta), Greek yogurt, bitter cream, lime juice, cilantro, and Southwestern spices. Good for sport day, the Tremendous Bowl, summer time events, cookouts, and potlucks, these loaded nachos convey all of the flavors of Elote or Mexican road corn in a enjoyable, shareable nacho kind!

Mexican Street Corn Sheet Pan Nachos.

Mexican Avenue Corn Nachos

An enormous sheet pan of nachos is the last word game-day snack—particularly with soccer season across the nook. There’s merely nothing higher for the Tremendous Bowl! Tremendous Bowl events are all about finger meals, and these loaded Mexican Avenue Corn Nachos are good for snacking all through the sport. A giant sheet pan of nachos is all the time a crowd-pleaser, and you’ll simply get artistic with the toppings. Why accept chips and dip on the aspect when you may have a sheet pan filled with nachos, loaded with all of the toppings and taste in each chunk? My different sport day favorites are Mexican road corn pasta salad and bacon-wrapped jalapeno poppers.

Mexican Street Corn Sheet Pan Nachos.

What makes this recipe distinctive

As scrumptious as grilled corn on the cob (like Elote or Mexican road corn) is, it may be messy—corn will get caught in your tooth, and the sauce drips in all places! That’s why I like reducing the kernels off the cob for all the flavour with out the effort. These nachos ship the identical daring style in a a lot easier-to-eat kind.

I made tortilla chips from scratch utilizing corn tortillas, however store-bought chips additionally work. Plus, in contrast to conventional Mexican road corn, which makes use of mayo and butter, this recipe swaps in feta cheese (or Cotija), Greek yogurt, and bitter cream for a more healthy, extra flavorful tackle traditional road corn—no mayo, no butter, simply deliciousness!

sliced corn kernels on a woodedn cutting board.

Mexican Street Corn Sheet Pan Nachos.

How you can make Mexican road corn sheet pan nachos

This simple recipe is finished in 4 simple steps! Beneath is a step-by-step overview with useful images. The total, detailed recipe, together with the quantities of components and directions, is within the recipe card under.

1) Make the Tortilla Chips. Preheat the oven to 375°F and line two baking sheets with parchment paper. Reduce tortillas into quarters or sixths, organize them on the sheets, and brush with olive oil. Sprinkle with salt and bake for 10–12 minutes till golden. Put aside. You may as well skip this step and use your favourite model of store-bought tortilla chips!

quartered corn tortillas on a wooden cutting board.

quartered corn tortillas (brushed with cooking oil) spread out on a sheet pan.

2) Put together the Queso Sauce. Whisk milk, cornstarch, cumin, chili powder, and garlic salt over medium warmth till barely thickening. Stir in cheese till melted, then put aside.

Queso sauce ingredients in a small pot.

creamy base for Queso sauce - in a small pot.

Monterey Jack Cheese in Queso Sauce in a small pot.

3) Make the Corn Dip. Slice grilled corn kernels off the cob. Sauté them in a skillet with olive oil and chili powder for two minutes. Put aside, reserving ⅓ of the corn. Mix bitter cream, Greek yogurt, lime juice, and ⅔ of the feta in a meals processor till clean. Combine with the sautéed corn.

corn kernels with spices in a small pan.

sour cream, Greek yogurt, feta cheese in a food processor.

whipped sour cream, Greek yogurt, feta cheese in a food processor.

whipped feta with corn kernels in a small pan.

whipped feta mixed with corn kernels in a small pan.

4) Assemble the Nachos. Unfold tortilla chips on a rimmed baking sheet. Drizzle with queso sauce and add spoonfuls of corn dip. Prime with crumbled feta, lime slices, reserved corn, sliced chili peppers, and chopped parsley or cilantro.

tortilla chips drizzled with queso sauce - on a sheet pan.

tortilla chips with drizzled queso sauce and dollops of corn dip - on a sheet pan.

Mexican Street Corn Sheet Pan Nachos.

Mexican Street Corn Sheet Pan Nachos (close-up photo).

Are you able to make sheet pan nachos forward of time?

A number of steps of this recipe might be prepped prematurely, making it good for entertaining a crowd! Prepping forward simplifies meeting, however for the most effective outcomes, wait to assemble till simply earlier than serving. Listed here are my suggestions:

  • Tortilla chips – Bake forward and retailer in an hermetic container for as much as 2 days. Or, use store-bought chips.
  • Queso sauce – Make forward, refrigerate, and reheat gently earlier than assembling.
  • Corn dip – Prep the blended base and sautéed corn individually, then combine simply earlier than serving.
  • Meeting – Assemble contemporary while you’re able to serve. Maintain the parts separate till able to serve.

Variations & add-ins

This recipe shouldn’t be solely extremely simple to make however fairly versatile! Customise your Mexican road corn nachos with these tasty additions:

  • Add further veggies. Stir in halved cherry tomatoes, diced contemporary or roasted bell peppers, grilled zucchini, or sautéed onions.
  • Add beans & legumes. Add rinsed and drained canned black beans, pinto beans, and even roasted chickpeas.
  • Add protein. Combine in finely chopped cooked bacon, crumbled chorizo, shredded rotisserie hen, and even grilled shrimp to spice up protein, and switch these sheet nachos into dinner!
  • Cheese variations. Swap feta for cotija, queso fresco, or shredded pepper jack.
  • Toppings. Garnish with contemporary cilantro, chopped inexperienced onions, diced avocado, jalapeño slices, pico de gallo, crumbled tortilla chips, or a sprinkle of Tajín for an additional kick.

Different Mexican road corn recipes

  • Mexican Avenue Corn Pasta Salad
  • Mexican Avenue Corn Dip
  • Mexican Avenue Corn Black Bean Rooster Bake
Mexican Street Corn Sheet Pan Nachos.

Print

Mexican Avenue Corn Sheet Pan Nachos

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These Mexican Avenue Corn Sheet Pan Nachos are filled with grilled corn, drizzled with a easy selfmade Queso sauce, and topped with a creamy cheese mix of Cotija (or feta), Greek yogurt, bitter cream, lime juice, cilantro, and Southwestern spices. Good for sport day, the Tremendous Bowl, summer time events, cookouts, and potlucks, these loaded nachos convey all of the flavors of Elote or Mexican road corn in a enjoyable, shareable nacho kind!
Course Appetizer
Delicacies Mexican
Key phrase corn nachos, Mexican road corn nachos
Prep Time 15 minutes
Cook dinner Time 15 minutes
Whole Time 30 minutes
Servings 8 individuals
Energy 398kcal
Creator Julia

Elements

Do-it-yourself tortilla chips

  • 12 small 5-inch yellow corn tortillas reduce into quarters
  • 2 tablespoons olive oil
  • coarse salt to style

Queso sauce

  • 1 cup Monterey Jack cheese freshly grated
  • ¼ cup milk
  • 2 teaspoons corn starch
  • ¼ teaspoon cumin
  • â…› teaspoon chili powder
  • â…› teaspoon garlic salt

Mexican road corn dip

  • 3 ears corn grilled
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder divided
  • 7 oz feta cheese block, divided (or Cotija cheese)
  • 1 cup Greek yogurt
  • ½ cup bitter cream
  • 2 tablespoons freshly squeezed lime juice

Garnish

  • ½ bunch contemporary cilantro or parsley, chopped
  • 1 medium lime sliced
  • Jalapeno and habanero peppers thinly sliced, as desired

Directions

Make tortilla chips from scratch

  • Alternatively, you should utilize store-bought tortilla chips and skip this step.
  • Preheat oven to 375F. Line two baking sheets with parchment paper.
  • Reduce the tortillas into quarters or 6 wedges. Prepare the tortillas onto baking sheets and brush each bit with olive oil. Season the tortilla chips to style with salt.
  • Bake the tortilla chips for 10-12 minutes or till barely browned across the edges. Set the chips apart.

Put together the Queso sauce

  • Combine milk, cornstarch, cumin, chili powder, and garlic salt in a saucepot. Cook dinner over medium warmth till the sauce is barely thickened.
  • Stir in 1 cup freshly grated Monterey Jack cheese and cook dinner till the cheese is melted. Put aside.

Put together the Mexican road corn dip

  • Lay every corn ear of grilled corn on a flat floor like a reducing board. Slice off the kernels with a knife.
  • Cook dinner corn kernels with olive oil and chili powder in a skillet for two minutes. Put aside. Reserve â…“ of the corn from the skillet.
  • In a meals processor, whip collectively bitter cream, Greek yogurt, lime juice, and â…” of the feta cheese (or Cotija) till effectively mixed. Add the creamy base to the skillet with corn and stir effectively to mix.

Assemble the nachos

  • Add tortilla chips to a rimmed baking sheet.
  • Drizzle the queso sauce over the chips, then add dollops of corn dip.
  • Add crumbed feta, lime slices, reserved corn, sliced chili peppers, and chopped parsley or cilantro.

Notes

Suggestions for achievement:
  • Tortilla chips. Make them from scratch utilizing my recipe above, or use your favourite store-bought model.
  • Cheese. You should utilize both Cotija or Feta cheese for the corn dip. For Queso sauce, you should utilize both Monterey Jack or Pepper Jack.
  • Corn. Use grilled, boiled, or canned corn.
  • What are you able to substitute for Greek yogurt? You should utilize common plain yogurt, mayo, bitter cream, or a combo of all these components.

Vitamin

Energy: 398kcal | Carbohydrates: 35g | Protein: 15g | Fats: 24g | Saturated Fats: 9g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 10g | Ldl cholesterol: 46mg | Sodium: 450mg | Potassium: 282mg | Fiber: 4g | Sugar: 5g | Vitamin A: 682IU | Vitamin C: 7mg | Calcium: 324mg | Iron: 1mg

Mexican Street Corn Sheet Pan Nachos.

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