When late June rolls around, fresh sweet corn becomes a staple in my home. We tend to buy in bulk from our local farm stand and then prepare it in a variety of ways – not just on the cob.
A must-have recipe each summer is a combination of elote and nachos. Our family has transformed this mix into a yearly ritual, eagerly anticipated and enjoyed by all. Who wouldn’t love having nachos for dinner?
Why are Mexican Street Corn Nachos So Good?
As a part of my job, I get to delve into the countless recipes on Simply Recipes. This treasure trove of culinary delights often results in a long list of dishes I plan on making someday. That’s when I came across Elise Bauer’s Mexican street corn nachos. Intrigued, I knew I had to try them.
Imagine grilled corn, mayo, crumbled Cotija cheese, fresh cilantro, sprinkled with ground chiles – all the ingredients that define elote. Now picture these ingredients not on a cob, but over tortilla chips, topped with a creamy layer of queso.
The trick is to toast the chips separately in the oven before piling on the toppings, which enhances their flavor and maintains their crunchiness. The result is a well-balanced blend of juicy corn, salty tortilla chips, and rich queso.
How Do I Make Elote Nachos?
Over the years, I have tweaked and tailored this recipe to our dietary needs while retaining its original charm. Being dairy-free, we substitute the queso with a vegan alternative, excluding the carrot for a lighter color and adding some miso for an extra savory taste.
Moreover, I add chunks of salsa and drained black beans, transforming the nachos from a snack into a full meal. We often dig into the nachos straight from the sheet pan; they’re that irresistible! Leftovers, if any, turn into a delicious loaded chilaquiles-style breakfast the next morning.
You could experiment with the recipe too. Substitute the crema for sour cream, use thawed frozen corn instead of fresh, or even use store-bought queso to make things easier. However you make them, just be sure to try them out. It’s a decision you’ll not regret, provided you don’t devour half a pan singlehandedly!
