Mexican Street Corn Nachos

  • Prep Time 10 MINS
  • Cook Time 5 MINS
  • Total Time 15 MINS
Serves: 4



  • Ricos Gourmet Nacho Cheese Sauce
  • Ricos Queso Blanco Cheese Sauce
  • 1 bag Ricos Original Nacho Chips
  • 4 whole ears of corn, shucked & grilled
  • 2 tbsp olive oil
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1½ cup cotija cheese, crumbled
  • 1 tsp chili powder
  • Fresh cilantro
  • Lime wedges (for drizzle & garnish)
  • 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 °F for 5 minutes to warm. (Prepare the Mexican street corn nachos on a baking sheet if you decide to do this step.)