Name: elOte nachOs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 4 ears of corn, kernels cut from the cob; 2 tbsp sliced jalapenos, canned; 6 tbsp mayonnaise; 3 tbsp lime juice; salt and pepper to taste; ¾ cup Parmigiano-Reggiano cheese; ¾ cup crumbled cotija cheese; ¼ cup sour cream; cayenne pepper to taste; 1 11-ounce package tortilla chips; 8 oz monterey jack cheese; ¼ cup chopped fresh cilantro leaves

AuthorHeather WallaceCategorytacOsDifficultyBeginner

You'll have a new relation-chip with nachos after you try this elote version!

This sheet pan dinner is perfect for a weeknight or any night...is super quick and has amazing flavor!
Elote, commonly called Mexican street corn, loaded on top of crispy tortilla chips and smothered in a crema and piled high with cheese. I'd call that the perfect way to celebrate Cinco de Mayo!

I highly recommend using Hacienda's 313 Urban Chips. I fell in love with them after trying out a local Latin restaurant that served them with guac. They have a toasted corn flavor that adds to the elote experience!

Yields6 Servings

Prep Time15 minsCook Time10 minsTotal Time25 mins

4 ears of corn, kernels cut from the cob

2 tbsp sliced jalapenos, canned

6 tbsp mayonnaise

3 tbsp lime juice

salt and pepper to taste

¾ cup Parmigiano-Reggiano cheese

¾ cup crumbled cotija cheese

¼ cup sour cream

cayenne pepper to taste

1 11-ounce package tortilla chips

8 oz monterey jack cheese

¼ cup chopped fresh cilantro leaves

Gather Ingredients...

Assemble...

Preheat oven to 400°F.
In a medium size bowl combine the kernels from 4 ears of corn, 2 tablespoons of sliced jalapenos, 1 tablespoon of lime juice, 4 tablespoons mayonnaise, salt and pepper to taste and set aside.

In a separate bowl combine ¾ cup Parmigiano-Reggiano cheese and ¾ cup crumbled cotija cheese and set aside.

In a small bowl whisk together 1/4 cup of sour cream, 2 tablespoons mayonnaise, and 2 tablespoons of lime juice, set aside.

Place tortilla chips in a single layer on a sheet pan. I like to use Hacienda's 313 Urban Chips that have a little more corn flavor than other brands.
Top with 8-ounces of Monterey Jack cheese and half of the cotija cheese mixture.

Sprinkle with the corn mixture and top with remaining cotija cheese mixture.

Bake...

Bake for 8-10 minutes or until cheeses are melted.
Drizzle with the reserved sour cream mixture and sprinkle with cayenne pepper and 1/4 cup of chopped cilantro.

Ingredients