Elote (Mexican Street Corn) Nachos

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.