Description
Elote nachos take two of the best Mexican foods and combine them into something greater than the sum of their parts. Crispy tortilla chips loaded with charred corn, creamy chipotle mayo, cotija cheese, lime, and cilantro — all the flavors of Mexican street corn in nacho form. These disappeared in under five minutes the last time we made them.
Ingredients
Units
- 1 large bag tortilla chips (about 12 ounces)
- 3 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1 tablespoon adobo sauce from chipotles in adobo
- Juice of 2 limes
- 1 cup crumbled cotija cheese
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 2 cups shredded Monterey Jack cheese
- 2 jalapeños, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges
Instructions
- Preheat oven to 400°F. Heat olive oil in a skillet over high heat. Add corn and cook without stirring 3 to 4 minutes until charred in spots.
- Mix the mayo, adobo sauce, and lime juice for the chipotle lime crema.
- Spread chips on a large baking sheet. Top with Monterey Jack cheese. Bake 5 minutes until cheese melts.
- Top with charred corn, drizzle with chipotle crema, and scatter cotija, chili powder, cayenne, jalapeños, and cilantro. Serve with lime wedges.
Notes
- Char the corn on high heat without stirring — the blackened kernels add smoky sweetness that makes these nachos special.
- Drizzle the crema in thin lines using a squeeze bottle or a fork for even coverage.
- Eat immediately — nachos wait for no one. Soggy nachos are a tragedy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 6
- Sodium: 880
- Fat: 34
- Carbohydrates: 52
- Fiber: 4
- Protein: 18
- Cholesterol: 40