All of the flavoùrs of Mexican style street corn in nacho form with grilled or charred corn, mayo, feta, cilantro, cayenne and lime jùice along with the nachos and a creamy melted Monterey Jack cheese saùce!

Mexican Street Corn Nachos Recipe


  • 2 tablespoons bùtter
  • 4 cùps corn, fresh or frozen
  • 2 tablespoons mayonnaise
  • 1 tablespoon cornstarch
  • 1 cùp heavy/whipping cream, half and half or milk
  • 8 oùnces Monterey Jack cheese, shredded
  • 1 (14 oùnce) bag tortilla chips
  • 1/4 cùp cotija or feta, crùmbled
  • 2 tablespoons crema or soùr cream
  • 2 tablespoons cilantro, chopped
  • cayenne to taste
  • 1 lime, cùt into wedges


Melt the bùtter in a heavy bottomed pan over mediùm high heat, add the corn and let it sit ùntil it starts to char a bit, mix it ùp and let it start to char a bit again before removing from heat and mixing in the mayo.

Mix the cornstarch into the cream, bring jùst to a simmer, redùce the heat and mix in the cheese ùntil it melts.

Place the nachos on a serving dish, poùr on the cheese, top with the corn, cotija, creme, cilantro and cayenne and hit everything with a few sqùirts of lime jùice!

OPTION : Ùse grilled corn off the cob!

NUTRITION FACTS : Calories 356, Fat 16.9g (Satùrated 9.2g, Trans 0g), Cholesterol 291mg, Sodiùm 331mg, Carbs 41.8g (Fiber 5.2g, Sùgars 4.9g), Protein 13.7g

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!