Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn't in the Delish kitchens, you'll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.
During the summer, we pretty much can’t get enough of grilled corn on the cob. So much so that we’re constantly creating new ways we can enjoy it, whether that’s pulling it off the cob into dishes like our grilled corn salad or grilled corn salsa, or adding fun flavors to it to keep things fresh, like our bang bang corn or our honey lime grilled corn. While those are all great, a recipe we keep coming back to again and again is elote, otherwise known as Mexican street corn, where the corn is simply paired with mayo, chili powder, and cotjia cheese. It’s such an incredible flavor combination, we knew it shouldn’t be confined just to the summer. The solution? Turning it into skillet nachos that can be enjoyed all year long.
If it's summertime, we definitely recommend using leftover grilled corn, or at least seeking out fresh cobs here. If not, though, the quick spin in a pan and some added lime juice and jalapeño will liven up even the most freezer burnt of kernels. Though we like making these in a skillet most of the time (less dishes!), we know sometimes the stovetop space is precious (for making game-day cheesy dips or frying chicken wings, perhaps?), so we’ve included sheet pan instructions too.
Enjoy these alone as an appetizer or snack, or turn them into a full meal by adding some grilled chicken, grilled steak, or guacamole. We did skip the traditional chili powder here to keep these family-friendly, but feel free to add it or a dash of paprika to the mayo mixture. Don't have sour cream? Just use 1/4 cup + 2 tablespoons of mayo instead. Can’t find cotija? It won’t be exactly the same, but feta or ricotta salata will work too.
Made this? Let us know how it went in the comments below.
Editor's Note: This recipe was updated on July 18, 2022.
- Yields:
- 8 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 35 mins
- Cal/Serv:
- 438
Ingredients
- 2 tbsp.
extra-virgin olive oil
- 3 c.
fresh or frozen corn kernels
Kosher salt
Freshly ground black pepper
- 1
jalapeño, seeded and minced
- 2 tbsp.
fresh lime juice, divided, plus wedges for serving
- 1/4 c.
sour cream
- 2 tbsp.
mayonnaise
- 1
(9-oz.) package corn tortilla chips
- 2 1/2 c.
shredded Monterey Jack
- 2 tbsp.
crumbled Cotija
- 2 tbsp.
chopped fresh cilantro
- Nutrition Information
- Per Serving (Serves 8)
- Calories438 Fat27 gSaturated fat10 gTrans fat0 gCholesterol38 mgSodium364 mgCarbohydrates33 gFiber3 gSugar3 gProtein13 gVitamin D0 mcgCalcium325 mgIron1 mgPotassium269 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat oven to 375°. In a large ovenproof skillet over high heat, heat oil. Add corn; season with salt and pepper. Cook, tossing, until just cooked through, about 2 minutes. Transfer corn to a large bowl. Wipe out skillet (if using for nachos).
- Step 2Add jalapeño and 1 tablespoon lime juice to corn and stir to combine. In a small bowl, stir sour cream, mayonnaise, and remaining 1 tablespoon lime juice; season with salt.
- Step 3Layer chips and Monterey Jack in skillet or on a a large sheet pan. Bake until cheese is melty, about 5 minutes.
- Step 4Top chips with corn mixture, mayonnaise mixture, Cotija, and cilantro.