Elote Mexican Street Corn Nachos with Zesty Cheese Sauce: A Flavorful Twist on a Classic Snack
Crispy tortilla chips loaded with sweet, charred corn, zesty cheese sauce, and a sprinkle of cotija—these Elote Nachos are next-level delicious! Tangy lime, smoky chili, and creamy mayo bring the perfect balance of flavors for a fiesta in every bite! 🔥🎉
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Ingredients
Scale
Cheese Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 jalapeno, seeded and minced
- 3 cups Oaxaca cheese (or American cheese)
- 1 cup Velveeta cheese
Nachos
- 14 ounces tortilla chips
- 1 can roasted corn (15 ounces)
- 2 cups cheese sauce (from above)
- 1/2 cup Mexican crema
- 1 jalapeno, seeded and diced
- 3 tablespoons cilantro, chopped
- 2 limes (1 juiced, 1 cut into wedges)
- 1 dash Tajin, chili powder, or smoked paprika
- 1/4 cup Cotija cheese (optional for garnish)
- 1 cup cooked and seasoned shredded chicken or ground beef (optional)
Instructions
Making the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat.
- Stir in the flour until combined, creating a smooth roux. This helps thicken the sauce.
- Gradually whisk in the milk until smooth and lump-free.
- Add the chili powder, cumin, garlic powder, onion powder, and minced jalapeno. Stir to combine.
- Cook the mixture, stirring frequently, until it thickens and becomes bubbly. This usually takes about 3 to 5 minutes.
- Reduce the heat to low and slowly add the Oaxaca cheese and Velveeta cheese, stirring continuously until fully melted and smooth.
- Turn off the burner and cover the saucepan with a lid to keep the cheese sauce warm until ready to use.
Assembling the Nachos
- Preheat the oven to 350°F (175°C).
- Spread the tortilla chips evenly on a baking sheet. Toast them in the oven for 5 to 10 minutes until they are slightly browned and crispy. This prevents soggy nachos when the toppings are added.
- While the chips are toasting, heat the roasted corn in the microwave, in a pan on the stove, or on a grill for extra flavor.
- If adding protein, warm the shredded chicken or ground beef and season it with salt, pepper, and a dash of chili powder.
- Remove the tortilla chips from the oven and transfer them to a serving platter or leave them on the baking sheet for easy cleanup.
- Drizzle the warm cheese sauce generously over the chips, ensuring each one is coated.
- Layer the roasted corn on top of the chips and cheese sauce.
- Drizzle the Mexican crema over the nachos, adding a cool and creamy contrast to the spiced cheese sauce.
- Sprinkle the diced jalapeno, chopped cilantro, and Tajin (or chili powder/smoked paprika) evenly over the nachos.
- Squeeze fresh lime juice over the nachos for a bright and tangy finish.
- Garnish with Cotija cheese, if using.
- Serve immediately while warm, with lime wedges on the side for additional flavor.
Notes
- How to Tell if the Cheese Sauce is Ready: The cheese sauce should be smooth, thick, and easily pourable. If it is too thick, add a small amount of milk to loosen it up. If it is too thin, let it simmer for an extra minute or two.
- Preventing Soggy Nachos: Toasting the tortilla chips before adding toppings helps them stay crisp. Serving the nachos immediately also prevents them from becoming too soft.
- Adjusting the Spice Level: If you are unsure about the heat level, start with less chili powder and jalapeno. You can always add more later.
- Time-Saving Hacks: Pre-shredded cheese works well if you are short on time. Additionally, using rotisserie chicken or pre-cooked ground beef makes assembling the nachos faster.