Let's Cook

Chili Lime Street Corn Nachos

Cuisine

Mexican

Course

Appetizers

Servings

4 People

Difficulty

Easy

Cooking Time

25 min

Total Time

35 min

Crispy chips loaded with creamy chili lime corn, cheese, and all the best toppings. It’s part street food, part nacho party — and 100% irresistible.

Ingredients

1 bag tortilla chips (about 10 oz)
2 cups frozen corn, thawed
½ cup sour cream
¼ cup mayonnaise
1 tbsp lime juice
1 tbsp chili powder
1 tsp smoked paprika
1 tbsp butter
1 cup shredded Monterey Jack cheese
½ cup crumbled cotija cheese (or feta)
¼ cup chopped cilantro
2 tbsp sliced jalapeños
2 tbsp chopped green onions
Lime wedges, for serving
Salt, to taste

Instructions

Sauté the corn.Heat 1 tbsp butter in a skillet over medium-high heat. Add 2 cups corn and cook until slightly charred, about 4–5 minutes. Sprinkle with salt and remove from heat.
Mix the chili lime sauce. In a bowl, stir together ½ cup sour cream, ¼ cup mayo, 1 tbsp lime juice, 1 tbsp chili powder, and 1 tsp smoked paprika. Taste and adjust lime or spice levels as needed.
Toss the corn. Add the sautéed corn to the chili lime sauce. Mix until everything is coated and creamy.
Build your nachos. Spread 1 bag of tortilla chips on a sheet pan. Spoon the creamy chili lime corn all over the chips. Sprinkle with 1 cup Monterey Jack cheese and ½ cup cotija cheese.
Bake until melty.Pop the tray into a 375°F (190°C) oven for 8–10 minutes until the cheese is melted and bubbly.
Top and serve.Once out of the oven, scatter ¼ cup cilantro, 2 tbsp jalapeños, and 2 tbsp green onions over the top. Serve with lime wedges and dig in immediately.

Cooking Moments

Tips & Variations

💡 Spice it up: Add hot sauce or a few dashes of cayenne to the sauce.
🌿 Make it vegan: Use vegan mayo, sour cream, and cheese.
💡 Switch the base: Try over fries or tostadas instead of chips.

The Chefta

Fonder & Ceo

Chefta’s Notes

📖 These nachos came to life after a summer BBQ where we had leftover elote and nothing but chips to scoop it with. One happy accident later — now it’s a pre-party staple.