Ever since I saw this trending TikTok video of Mexican Street Corn Nachos, I got hooked! And yes, I am now watching TikTok videos — I find the DIY and recipe videos really helpful. I love nachos mainly because I can heap up the goodies, especially the cheese. However, I find it challenging to keep the chips crispy. That’s how I figured I would use my new sheet pans for this.
Over the weekend, my hubby’s beer buddies came over. I decided to serve them this Mexican Street Corn Nachos because I know it will be a hit. Men are meat lovers but I was too lazy to cook, add to the hot weather, so they would have to do with this “vegetarian” nachos. For this recipe, cheese sauce is the focal point. I also threw in some corn kernels, hot sauce, and jalapeños for the big guys. For the kids, I skipped the spicy ingredients and just added more shredded cheese on top. I also prepared some lettuce leaves for those who want to make a salad out of it. Overall, it’s a versatile dish for small gatherings such as these. Easy to prepare, too.
What I did differently was to lightly toast the nacho chips and warm them in the oven. I prepared the veggies and cheese sauce while they were cooking. I have these 2-set sheet pans so I can place all the ingredients in one pan and cook and serve the nachos on the other. They’re also great as serving trays!
Of course the nachos were a hit! I think I prepared 2 batches for all of us coz the kids would wander over to the boys to get their food. The great thing about these street nachos is that the cheese sauce were drizzled over the toppings, which did not affect the crispness of the chips. The nachos were also just slightly warmed so they’re easier to enjoy.
Don’t forget to share this with your friends! A TikTok video would also be great! Enjoy!
You may also want to try our Mexican Beef and Macaroni in a Skillet!
Mexican Street Corn Nachos
- 2 tbsp olive oil extra virgin
- 1 can corn kernels add more as desired
- 2 tbsp mayonnaise
- 1 14-oz bag low salt tortilla chips
- 1 lb Monterey Jack cheese freshly grated
- 1 tbsp cornstarch
- 1/2 cup cream
- 1/2 cup milk
- 1 clove garlic minced
- 1/4 cup crumbled cotija or feta cheese
- 1/8 tsp chipotle powder you can also use smoked paprika or chili powder
- 2 tbsp sour cream diluted with 1 tbsp water
- 1/2 lime sliced into wedges
- 2 tbsp cilantro chopped
1 thought on “Sheet Pan Snack: Mexican Street Corn Nachos”
OMG this recipe is definitely a keeper!!