Mexican Street Corn Nachos Recipe (Gluten Free)
Roasted corn topped on a bed of crunchy Nachos. A creamy cheese sauce, cilantro, & sour cream for an easy appetizer or dinner.
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Appetizer/Side, Dinner, Main Course, Snacks
Cuisine: Mexican
Servings: 12
Calories: 377kcal
Nachos:
- 1 tbsp. butter
- 1 tbsp. olive oil
- 16 ounce bag of frozen corn kernels
- 3 tbsp. mayo
- 8 ounces pepper jack cheese shredded
- 4 ounces cream cheese softened
- ¾ cup half & half cream
- 14 ounce bag of tortillas
Toppings:
- ½ cup sour cream
- 2 limes divided
- cilantro chopped
- ⅓ cup finely shredded parmesan cheese
- ¼ cup feta cheese crumbled
- 2 green onions sliced
- cayenne pepper & paprika for sprinkling on top (optional)
Preheat oven to 350 degrees and line large baking sheet with parchment paper.
Meanwhile heat butter and olive oil over medium heat in skillet.
Place frozen corn kernels in skillet and roast till lightly browned and they start to pop approximately 10-12 minutes.
While corn is roasting & once oven is heated spread tortillas out on baking pan and warm approx. 6-8 mins.
Then add softened cream cheese & half & half cream to small sauce pan over medium low heat.
Stir until the cream cheese is melted and incorporated with the half & half cream. Add pepper jack cheese & combine till melted.
Leave on warm till ready to top tortilla chips.
Once corn is roasted remove from pan and place in small bowl and mix with mayo. Set aside.
Layering instructions:
Start by drizzling cheesy sauce over warmed Nachos, then top with the roasted corn mix.
Drizzle with sour cream that is mixed with juice of 1 lime.
Then top with parmesan feta cheese mix, finely diced cilantro, sliced green onions and drizzle with lime juice wedges.
Calories: 377kcal