Cinco de Mayo Elote Nachos (Print Version)

Charred corn and melty cheeses on crunchy chips, finished with cotija, cilantro and smoky chipotle crema.

# What You Need:

→ Vegetables & Base

01 - 4 cups tortilla chips
02 - 2 cups corn kernels (fresh, frozen, or canned; if canned, drained)
03 - 1/2 cup red onion, finely diced
04 - 1 jalapeño, finely chopped (optional)
05 - 1/4 cup fresh cilantro, chopped
06 - 2 green onions, sliced thin

→ Dairy & Cheeses

07 - 1 cup shredded Monterey Jack cheese
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup cotija cheese, crumbled

→ Chipotle Crema

10 - 1/2 cup sour cream
11 - 2 tablespoons mayonnaise
12 - 1 to 2 tablespoons chipotle in adobo, minced (adjust to taste)
13 - 1 teaspoon fresh lime juice
14 - 1/4 teaspoon garlic powder
15 - Salt, to taste

→ Finishing Touches

16 - 1 lime, cut into wedges
17 - Chili powder or smoked paprika, for sprinkling

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Heat a skillet over medium-high heat. Add the corn kernels and sauté, stirring occasionally, until lightly charred and aromatic, about 4–6 minutes; transfer to a bowl.
03 - Spread the tortilla chips in an even layer on the prepared baking sheet, ensuring coverage for uniform topping.
04 - Distribute the charred corn, diced red onion, chopped jalapeño (if using), and both shredded cheeses evenly over the chips.
05 - Bake in the preheated oven for 8–10 minutes, or until the cheese is fully melted and bubbling; monitor to prevent burning.
06 - While the chips bake, whisk together sour cream, mayonnaise, minced chipotle, lime juice, garlic powder, and salt in a small bowl until smooth; adjust heat and seasoning to taste.
07 - Remove the sheet from the oven. Sprinkle cotija, chopped cilantro, and sliced green onions over the hot nachos.
08 - Drizzle the chipotle crema over the nachos, then dust with chili powder or smoked paprika and arrange lime wedges alongside for squeezing.
09 - Serve the nachos hot so the cheese remains melty and the crema is fresh; offer additional crema and lime wedges at the table.

# Expert Advice:

01 -
  • If you ever wished nachos tasted like sunshine and street food all at once, this is your answer.
  • It’s become my go-to party snack because everyone huddles around until the very last kernel and chip is gone.
02 -
  • Once, I rushed the cheese and found half the shreds still unmelted—always wait for real bubbling before pulling from the oven.
  • Let the crema chill for five minutes; it thickens and the flavor deepens beautifully.
03 -
  • Let the corn cool slightly before adding or you might steam the chips underneath.
  • Double the chipotle if your friends love bold, smoky heat—there’s never such thing as too much crema according to my crew.
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