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These Mexican Road Corn Sheet Pan Nachos are filled with grilled corn, drizzled with a easy home made 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 recreation day, the Tremendous Bowl, summer season events, cookouts, and potlucks, these loaded nachos convey all of the flavors of Elote or Mexican road corn in a enjoyable, shareable nacho type!
Mexican Road Corn Nachos
A large 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 Road 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 recreation day favorites are Mexican road corn pasta salad and bacon-wrapped jalapeno poppers.
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 enamel, and the sauce drips in all places! That’s why I really like slicing 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 type.
I made tortilla chips from scratch utilizing corn tortillas, however store-bought chips additionally work. Plus, not like 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!
The best way to make Mexican road corn sheet pan nachos
This straightforward recipe is finished in 4 straightforward steps! Under is a step-by-step overview with useful photographs. The total, detailed recipe, together with the quantities of substances 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 also skip this step and use your favourite model of store-bought tortilla chips!
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.
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.
4) Assemble the Nachos. Unfold tortilla chips on a rimmed baking sheet. Drizzle with queso sauce and add spoonfuls of corn dip. High with crumbled feta, lime slices, reserved corn, sliced chili peppers, and chopped parsley or cilantro.
Are you able to make sheet pan nachos forward of time?
A number of steps of this recipe could be prepped upfront, making it good for entertaining a crowd! Prepping forward simplifies meeting, however for one of the best 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 whenever you’re able to serve. Preserve the parts separate till able to serve.
Variations & add-ins
This recipe will not be solely extremely straightforward to make however fairly versatile! Customise your Mexican road corn nachos with these tasty additions:
- Add additional 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 Road Corn Sheet Pan Nachos
These Mexican Road Corn Sheet Pan Nachos are filled with grilled corn, drizzled with a easy home made 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 recreation day, the Tremendous Bowl, summer season events, cookouts, and potlucks, these loaded nachos convey all of the flavors of Elote or Mexican road corn in a enjoyable, shareable nacho type!
Elements
Home made tortilla chips
- 12 small 5-inch yellow corn tortillas lower into quarters
- 2 tablespoons olive oil
- coarse salt to style
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
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Alternatively, you should use store-bought tortilla chips and skip this step.
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Preheat oven to 375F. Line two baking sheets with parchment paper.
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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.
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Bake the tortilla chips for 10-12 minutes or till barely browned across the edges. Set the chips apart.
Put together the Queso sauce
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Combine milk, cornstarch, cumin, chili powder, and garlic salt in a saucepot. Prepare dinner over medium warmth till the sauce is barely thickened.
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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
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Lay every corn ear of grilled corn on a flat floor like a slicing board. Slice off the kernels with a knife.
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Prepare dinner corn kernels with olive oil and chili powder in a skillet for two minutes. Put aside. Reserve ⅓ of the corn from the skillet.
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In a meals processor, whip collectively bitter cream, Greek yogurt, lime juice, and ⅔ of the feta cheese (or Cotija) till nicely mixed. Add the creamy base to the skillet with corn and stir nicely to mix.
Assemble the nachos
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Add tortilla chips to a rimmed baking sheet.
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Drizzle the queso sauce over the chips, then add dollops of corn dip.
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Add crumbed feta, lime slices, reserved corn, sliced chili peppers, and chopped parsley or cilantro.
Notes
- 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 use 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 substances.
Vitamin
Vitamin Info
Mexican Road Corn Sheet Pan Nachos
Quantity per Serving
% Each day Worth*
* % Each day Values are based mostly on a 2000 calorie weight loss program.
Vitamin Disclaimer:
The dietary data on this web site is barely an estimate and is offered for comfort and as a courtesy solely. The accuracy of the dietary data for any recipe on this website will not be assured. It shouldn't be used as an alternative to an expert nutritionist’s recommendation.
