Once late June arrives, our household turns into a corn extravaganza. When fresh, sweet corn from the local farms is in season, we indulge in it as much as possible, not limited to just eating it off the cob. My daughter has braces, so we also enjoy experimenting with different recipes. I tend to buy a dozen ears each time I visit our farm stand, without a set plan, and we improvise from there.
Every summer, there’s a special recipe we ensure to make at least once. It’s a delightful twist of elote and nachos that has evolved into a cherished tradition. When it’s on our menu, we eagerly anticipate it all week. After all, who can pass up having nachos for dinner?
Why Mexican Street Corn Nachos Are Unbeatable
A part of my role is to delve into the unique treasures of Simply Recipes, which is not only incredibly fun but also leaves me with a collection of recipes to try. When I found Elise Bauer’s take on Mexican street corn nachos, I immediately recognized its potential.
Picture plump, grilled corn paired with tangy mayo, crumbly Cotija cheese, fresh cilantro, and a dash of earthy-spicy ground chiles – quintessential elements of elote. Now, envision these flavors off the cob, spread over tortilla chips, and generously topped with creamy queso.
Elise’s approach to nachos includes briefly toasting the chips solo in the oven. This simple step enhances their flavor and keeps them crispy beneath the toppings. The result is a harmony of textures: juicy-sweet corn, salty-crunchy chips, and creamy queso.
How I Craft Elote-Inspired Nachos
Over time, we’ve adapted this recipe while retaining its essence of Mexican street corn nachos. We generally steer clear of dairy, so we’ve replaced Elise’s queso with a vegan alternative. I omit the carrot for a paler hue and add miso for extra savoriness.
Simply Recipes / Sara Bir
A distinctive change in our version is the addition of salsa and warmed, drained black beans over the chips, turning it into a hearty meal. We eat them directly from the sheet pan with enthusiasm. My partner and I can easily demolish the entire batch, although we sometimes restrain ourselves and enjoy soft yet flavorful leftovers the next day, reminiscent of loaded chilaquiles. I savored them for breakfast without sharing.
Feel free to personalize the recipe to your preferences: use store-bought queso for convenience, swap crema for thinned sour cream, or use thawed frozen corn instead of fresh. Just promise to give it a try. You won’t regret it – unless you find yourself devouring half the pan solo.
