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If you’re a fan of Mexican street corn and crunchy tortilla chips, you will love this Mexican Street Corn Nachos recipe. Bursting with unforgettable flavor notes from the sweet corn and bacon, these tasty nachos are sure to disappear fast, whether you are celebrating Cinco de Mayo or that it’s finally Friday.
Why You’ll Love Mexican Street Corn Nachos
When it comes to all the many ways to enjoy life, in my opinion, it doesn’t get much better than a plate of crunchy, cheesy nachos with a pitcher of margaritas nearby. This nacho recipe is made extra flavorful with salty bacon, spicy red onion, loads of melted cheese, and crumbled cotija cheese. As if those ingredients weren’t tasty enough, the addition of fresh herbs, cherry tomatoes, avocado, sour cream, and must-have salsa sends the magical flavor explosion over the top. The best part of these nachos is how easy they are to make and how fast you can make enough to feed a large crew.
How to Make the Best Nachos
Prepare the Mexican Street Corn Nachos with Bacon:
- If you are not using canned corn, prepare your corn using your preferred method. One quick option is to microwave the corn on a large microwave-safe plate with a tablespoon of water and cover it with a saturated paper towel. Microwave on high for 4-5 minutes or until cooked. You may also boil or grill the corn according to your preference.
- Mix the chopped bacon, corn, mayonnaise, red onion, Greek yogurt, cotija cheese, cilantro, lime juice, and salt and pepper to taste in a large bowl. Stir everything together until the corn is evenly coated with all the other ingredients. Set aside or store in the refrigerator if preparing this dish beforehand.
Bake the Nachos:
- Preheat your oven to 400 degrees F.
- Spread half of the tortilla chips over a large baking sheet or jelly roll pan. Sprinkle half of the shredded cheese over the top of the tortilla chips. Layer the remaining tortilla chips over the top, and then sprinkle with the remaining shredded cheese, making sure to cover as many chips as possible with cheese.
- Place the cheese-covered chips in the preheated oven and bake for 2-3 minutes or until the cheese is melted. Be careful not to overcook the chips.
- Remove the chips from the oven and pile on the toppings. Start by spooning the Mexican Street Corn and Bacon mixture over the top of the chips. You can also use your hands to spread it more easily. Then, add the green onion, cotija cheese, and cherry tomatoes as additional toppings.
- Place the nachos back in the oven and bake for approximately 10 minutes or until the cheese is fully melted.
Make the Salsa Sour Cream:
- While the nachos are baking, stir together salsa and sour cream in a separate bowl. Set aside.
Assemble and Serve:
- Once the nachos are ready, remove them from the oven and top them with your favorite fresh ingredients, such as avocado, lime juice, green onion, or cilantro.
- Drizzle the prepared salsa sour cream over the nachos.
- Dig in and enjoy your delicious Mexican Street Corn with Bacon Nachos!
Feel free to customize the toppings and add any additional ingredients you prefer.
More Delicious Mexican Food Recipes
- Birria Tacos (Quesabirria Tacos)
- Shrimp Taco Recipe
- Mexican Black Beans Recipe (Frijoles Negros)
- Guacamole Recipe
- Shrimp Enchiladas
- Ground Turkey Molé Tostada Stacks
- Salsa Verde
If you try making this Mexican Street Corn Nachos Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Mexican Street Corn Nachos Recipe
Ingredients
FOR THE MEXICAN STREET CORN WITH BACON
- 6 slices thick cut bacon, cooked according to package instructions and chopped into small bits
- 3 large ears of corn, shucked and cleaned of stringy bits OR 1 (15 ounce) can whole kernel corn, drained
- ½ red onion, diced
- 1 tablespoon mayonnaise, I used low fat and it tasted great
- 2 tablespoon plain Greek yogurt
- ¼ cup cotija cheese, crumbled
- 1 bunch cilantro, chopped fine (approximately 1/3 cup)
- 1 lime juiced
- salt + pepper, to taste
- 10 ounces tortilla chips, I used corn
- 2.5 cups shredded cheddar cheese
- ½ cup green onion, chopped
- ½ cup cotija cheese, crumbled
- 10 ounces cherry tomatoes, halved
- ½ cup salsa, your favorite
- ½ cup sour cream
FOR SERVING
- Avacado
- fresh lime juice
- additional green onion
- cilantro
Instructions
FOR MEXICAN STREET CORN WITH BACON
- If you are not using canned corn, prepare your corn using your preferred method. I used the microwave by placing the corn on a large microwave-safe plate with a tablespoon of water and covered with a saturated paper towel. Microwave on high for 4-5 minutes, or until cooked. You may also boil or grill the corn, but for quick meals, the microwave is my bff.
- In a large bowl mix together the chopped bacon, corn, mayonnaise, red onion, mayo, Greek yogurt, cotija cheese, cilantro, lime juice and salt + pepper, to taste. Stir everything together until the corn is evenly coated with all the other ingredients. Set aside or store in the refrigerator if you are preparing this dish ahead of time.
PREPARE THE NACHOS
- Preheat oven to 400 degrees F.
- Spread half the tortilla chips over a large baking sheet or jelly roll pan. Sprinkle half the shredded cheese over the top of the tortilla chips and layer the remaining tortilla chips over the top. Sprinkle with remaining shredded cheese (the idea is to get as much of the cheese on as many of the tortilla chips as possible).
- Place cheese-covered chips in the oven and bake for 2-3 minutes, or just until cheese is melted (no longer!). Remove chips from the oven and pile on the toppings. Start with the Mexican Street Corn and Bacon. Just start spooning it over the top (or, use your hands <— way easier). Continue by topping with green onion, cotija cheese, and cherry tomatoes.
- Place nachos in the oven and bake for approximately 10 minutes, or until cheese is fully melted.
- As the nachos bake, stir together the salsa and sour cream. Set aside.
- Remove nachos from the oven and top with desired fresh ingredients: avocado, lime juice, green onion or cilantro. Drizzle with salsa sour cream and dig in!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
