No ImageMexican Street Corn Nachos

Did you make it? Rate it!

  1. Pattie

    How did I make to 54 years old without this in my life??? We make it weekly!!


  2. Kelly

    We had this for supper tonight. It was the bomb. I added chicken taco meat for protein.


  3. Kelly K

    I mean seriously, this recipe is ridiculous. You’ve combined my favorite things in the world – nachos and (street) corn. I wish my Mom would have known about this growing up in Iowa, but who am I fooling… we just don’t eat like this in Iowa.


  4. Julie

    What a great idea to to stop chips getting soggy! Will be trying this Sunday, thank you!!

  5. Melanie

    Loved these! Thank you! I modified a bit (mainly because I had already planned on using another cheese sauce recipe before I found yours). These were a hit and I’ll make them again.

  6. Pattie

    This was AWESOME. I’ve already made it twice and will be having it again on Sunday. Just incredible!


  7. adriana

    what kind of cream should be added into the cheese?

    • Elise Bauer

      I use heavy whipping cream because that’s what I have on hand. But since you are adding both cream and milk, you could use half and half for both, or light cream and milk.

      • adriana

        Thank You so much Elise!! They were boooomb! Cant wait to make them again,


  8. Jason

    Great recipe Elise! Thanks for all you do, SR is my go-to. A question about the cheese sauce. Will the cheese sauce retain its consistency if I make ahead the night before?

    • Elise Bauer

      Hi Jason,
      Good question. I know if you let the cheese sauce cool down all the way it will firm up and not be pourable. I haven’t tried reheating it though.

  9. Kristen

    Thanks for the tip about searing the corn in a cast iron skillet–it had so much flavor! These were the best elotes I’ve ever made. Great recipe :)

  10. Carol

    Hi Elise,
    I have been reading your blog for a long, long time & have used a lot of your recipes with great results. But had big problem with the nachos…my cheese sauce (did in a double boiler) used 1/2 & 1/2 and weighted out Monterey Jack, was nice and smooth but so thin we ended up with very tasty but soggy!

    • Elise Bauer

      Hi Carol, hmm, sounds like you could have used a bit more cornstarch, or cheese. Every brand of cheese is different, so it helps to adjust.

      • Carol

        Thanks Elise,
        I was thinking more cornstarch might do the trick…will try out on a rerun. We loved the seared corn…even better could use frozen. I save fresh for our annual summer corn on the cob fete!