If you’ve tried my savory Mexican Street Corn (Elotes Mexicanos) recipe, then you already understand my street corn recipe and love for all Mexican foods. This is one delicious snack and like my husband always says, “you definitely do not need salsa or any dipping sauce as the corn sauce is perfection!” I must agree that the corn is seasoned and cooked with the most delicious ingredients—it’s really hard to pass up and tastes best without salsa or dip! If you like vegetarian Mexican-inspired recipes, then you’ll love my Veggie Quesadillas, Easy Veggie Burritos, Enchilada Pie, Sweet Potato and Black Bean Enchiladas, guacamole, Pico de Gallo, and salsa!
This is an easy and healthy dinner that’s perfect for a family of four! If you need more, double the recipe and use a second baking sheet to feed a group of eight. If you want to eat the best tortilla chips you’ll EVER eat, then make my Air Fryer Tortilla Chips and you’re guaranteed to be satisfied with your meal.
How to Make the Best Sheet Pan Elote Mexican Street Corn Nachos
STEP 1: Preheat the oven and line a baking sheet with parchment paper or foil.
STEP 2: Add the olive oil and corn to a deep skillet and sauté. Stir in the chili powder, thyme, salt, and pepper. Remove from heat and pour the mixture into a bowl. Stir in the jalapeño and lime juice.
STEP 3: Spread the tortilla chips over the prepared baking sheet. Sprinkle the grated cheddar over the top and add the corn. Bake in the preheated oven until the cheese is melted.
Other Dietary Options
If you need a vegan recipe, use vegan cheese instead of cheddar. If you need a gluten free recipe, use gluten free tortilla chips or make your own chips with gluten free tortillas.
Perfect Toppings
We love to use queso fresco, or Mexican crumble cheese (cotija), on top. I love diced tomato, jalapeños, cilantro, onion, pico, avocado, radish, and so on.
You can add a salsa, creamy dip, or my easy guacamole to dip the nachos in, if you prefer, but trust me—it really doesn’t need any dip other than the mouthwatering corn dip that’s already part of the recipe.
More Mexican-inspired recipes you’ll love!
Mexican Street Corn (Elotes Mexicanos)
Cheesy Street Corn Enchilada Bake
Cheese on a Stick (Hot Dog on a Stick Copycat Recipe)
Final Thoughts
Finally, if you make these Sheet Pan Elote Mexican Street Corn Nachos, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Sheet Pan Elote Mexican Street Corn Nachos
Equipment
Ingredients
- 2 tbsp olive oil extra virgin
- 4 ears corn shucked and chopped
- 1 tsp chili powder
- 1 tsp thyme leaves
- salt to taste
- black pepper to taste
- 1 jalapeño diced
- 1 lime juiced
- 11 oz bag of tortilla chips
- 2 cups cheddar cheese grated
Instructions
- Preheat the oven to 375º F. Line a baking sheet with parchment paper or foil. If you use foil, coat it with non-stick cooking spray.
- Add the olive oil and corn to a deep skillet and sauté for 1 minute. Stir in the chili powder, thyme, salt, and pepper, cooking for 1 minute. Remove from heat and pour the mixture into a bowl. Stir in the the jalapeño and lime juice.
- Evenly spread the tortilla chips over the prepared baking sheet. Sprinkle the grated cheddar over the top and add the corn mixture. Bake for 10-15 minutes, or until the cheese is melted.
Nutrition (per serving)
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