elOte nachOs

AuthorHeather WallaceCategoryDifficultyBeginner

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...
1

Assemble...
2

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.

3

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

4

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

5

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.

6

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

Bake...
7

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

 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

Directions

Gather Ingredients...
1

Assemble...
2

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.

3

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

4

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

5

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.

6

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

Bake...
7

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.

elOte nachOs
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