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Cheesy Mexican Street Corn Nachos

Kick off your Cinco de Mayo party with these tasty sweetcorn nachos
Street Corn Nachos


Covering cheese-rich nachos in grilled corn adds a hint of summer sweetness to this tasty Mexican dish.

This recipe is courtesy of Closet Cooking.


  • 2 Tablespoons butter
  • 4 Cups fresh corn
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon cornstarch
  • 1 Cup cream
  • 8 Ounces Monterey Jack cheese, shredded
  • 14 Ounces tortilla chips
  • 1/4 Cup cotija or feta, crumbled
  • 2 Tablespoons sour cream
  • 2 Tablespoons cilantro, chopped
  • Cayenne, to taste
  • 1 1 lime, cut into wedges


Melt the butter in a heavy bottomed pan over a medium-high heat. Add the corn and let cook until it begins to char. Stir it, and let it char again before removing from the heat. Stir in the mayo.

In a small pan, stir the cornstarch into the cream. Over a low heat, bring to a simmer, reduce the heat, and stir in the cheese until it melts.

Place the nachos on a serving dish, pour on the cheese, top with the corn, cotija, sour cream, cilantro, and cayenne, and squeeze lime juice over the whole dish.