Mexican Street Corn Nachos

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 4 people

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Cuisine: Mexican


  • 4 whole ears of corn, shucked & grilled
  • Ricos Gourmet Nacho Cheese Sauce
  • Ricos Queso Blanco Cheese Sauce
  • fresh cilantro
  • Lime wedges (for drizzle & garnish)
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 1/2 cup Cotija cheese, crumbled
  • 1 bag tortilla chips
  • salt & pepper


  • Remove corn from the husk and lightly coat with olive oil, salt, and pepper.
  • Grill the corn over medium heat until browned.
  • Remove the corn from the grill and keep warm.
  • In a mixing bowl, combine cotija cheese, sour cream, mayo, chili powder, and cilantro.
  • Coat the grilled corn with the above mixture.
  • Remove corn from the cob.
  • Spread tortilla chips on a plate or baking sheet and drizzle with nacho cheese and queso.
  • Top the nachos with the grilled corn, then top with additional cilantro and crumbled cotija.
  • Garnish with lime and lime zest if desired.
  • Place in oven at 350 degrees for 5 minutes to warm.* (*Prepare the Mexican street corn nachos on a baking sheet if you decide to do this step.)

Recipe Notes

Recipe & Images submitted by The Southern Thing Blogger Dara