Mexican Style Nachos

Mexican Style Nachos


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These nachos incorporate the popular Mexican street corn snack. You can choose to keep them on the cob or let the kernels freely top off the nachos. The corn offers a sweet addition to an otherwise mildly spicy snack.

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Time needed

15 min preparation + 10 min cooking

Serving Size / Yield

8 servings


  • 2 T. chopped cilantro
  • 2 T. olive oil
  • 1 lbs. frozen sweet corn
  • 14 oz. bag tortilla chips
  • 1 lb. Monterey jack cheese, grated
  • 1 clove garlic, minced
  • 1/8 tsp. chipotle chili powder
  • 5 fresh jalapenos, sliced

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Prepare your corn according to bag instructions. Set aside.
Preheat oven to 350 degrees Fahrenheit. Spread the tortilla chips out on a large sheet pan drizzled with oil and sprinkle cheese and garlic on top. Place them in the oven for 10 minutes, until chips are lightly browned and cheese melted.
Once the tortilla chips are lightly browned, remove them from the oven. Transfer to a large serving platter.
Sprinkle the top with corn, jalapenos, chipotle chili powder, and cilantro.
Sprinkle a little lime juice on top and serve.

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