Grilled Street Corn Nachos

Nachos are a beloved snack that transcends borders, originating from Mexico and becoming a staple in American cuisine, sports events, and gatherings. Their simplicity lies in the layering of tortilla chips with a variety of toppings, allowing for endless customization. In contrast, Elote, or Mexican street corn, is a vibrant dish that brings together grilled corn, creamy sauces, cheese, and spices, celebrated for its bold flavors and textures. The fusion of these two favorites into Grilled Street Corn Nachos Fiesta creates a delightful culinary experience that combines the heartiness of nachos with the fresh, smoky essence of street corn.

Discover a delicious twist on a classic favorite with Grilled Street Corn Nachos Fiesta! This vibrant dish combines crispy tortilla chips with smoky grilled corn, creamy sauces, and a zesty blend of spices, creating a mouthwatering snack perfect for any gathering. Whether you're hosting a barbecue or enjoying a cozy night in, these nachos are customizable to suit everyone's palate. Layers of flavor and texture make every bite a delight, ensuring this dish will be a crowd-pleaser!

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Ingredients

4 ears of corn, husked and cleaned

2 cups tortilla chips

1 cup shredded cheddar cheese

1 cup crumbled feta cheese

1/2 cup sour cream

1/4 cup mayonnaise

1 tablespoon lime juice

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

Salt and pepper to taste

1/4 cup chopped fresh cilantro

1/4 cup diced red onion

1 jalapeño, thinly sliced (optional)

Lime wedges for serving

Instructions

Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn directly on the grill. Cook for about 10-12 minutes, turning occasionally until the kernels are charred and tender. Remove from the grill and let cool slightly.

Prepare the Corn Topping: Once the corn is cool enough to handle, carefully cut the kernels off the cobs into a large mixing bowl.

Mix the Sauce: In a separate bowl, combine the sour cream, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Mix well to create a creamy sauce.

Combine Ingredients: Add the grilled corn to the sauce and stir until all the kernels are well coated. Fold in the chopped cilantro and set aside.

Assemble the Nachos: Preheat your oven to 350°F (175°C). On a large baking sheet, layer the tortilla chips evenly. Sprinkle the shredded cheddar cheese generously over the chips, followed by the corn mixture. Finally, top with crumbled feta cheese.

Bake: Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Remove from the oven and top with diced red onion, jalapeño slices (if using), and an extra sprinkle of cilantro. Serve hot with lime wedges on the side for an extra zing!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6