Mexican Street Corn Sheet Pan Nachos

These Mexican Street Corn Sheet Pan Nachos are packed with grilled corn, drizzled with a simple homemade Queso sauce, and topped with a creamy cheese blend of Cotija (or feta), Greek yogurt, sour cream, lime juice, cilantro, and Southwestern spices.

Ingredients · Servings 8

12 small 5-inch yellow corn tortillas (cut into quarters)
2 tablespoons olive oil
coarse salt (to taste)
1 cup Monterey Jack cheese (freshly grated)
1/2 cup half-and-half (or more, as needed)
2 teaspoons corn starch
¼ teaspoon cumin
1/8 teaspoon chili powder
1/8 teaspoon garlic salt
3 ears corn (grilled)
3 tablespoons olive oil
2 teaspoons chili powder (divided)
7 oz feta cheese (block, divided (or Cotija cheese))
1 cup Greek yogurt
½ cup sour cream
2 tablespoons freshly squeezed lime juice
½ bunch fresh cilantro (or parsley, chopped)
1 medium lime (sliced)
Jalapeno and habanero peppers (thinly sliced, as desired)

Method · 30 min

Alternatively, you can use store-bought tortilla chips and skip this step.
Preheat oven to 375F. Line two baking sheets with parchment paper.
Cut the tortillas into quarters or 6 wedges. Arrange the tortillas onto baking sheets and brush each piece with olive oil. Season the tortilla chips to taste with salt.
Bake the tortilla chips for 10-12 minutes or until slightly browned around the edges. Set the chips aside.
Mix half-and-half, cornstarch, cumin, chili powder, and garlic salt in a saucepot. Cook over medium heat until the sauce is slightly thickened.
Stir in 1 cup freshly grated Monterey Jack cheese and cook until the cheese is melted. Set aside.
Lay each corn ear of grilled corn on a flat surface like a cutting board. Slice off the kernels with a knife.
Cook corn kernels with olive oil and chili powder in a skillet for 2 minutes. Set aside. Reserve 1/3 of the corn from the skillet.
In a food processor, whip together sour cream, Greek yogurt, lime juice, and 2/3 of the feta cheese (or Cotija) until well combined. Add the creamy base to the skillet with corn and stir well to combine.
Add tortilla chips to a rimmed baking sheet.
Drizzle the queso sauce over the chips, then add dollops of corn dip.
Add crumbed feta, lime slices, reserved corn, sliced chili peppers, and chopped parsley or cilantro.

Mexican Street Corn Nachos

A giant sheet pan of nachos is the ultimate game-day snack-especially with football season around the corner. There's simply nothing better for the Super Bowl! Super Bowl parties are all about finger foods, and these loaded Mexican Street Corn Nachos are perfect for snacking throughout the game. A big sheet pan of nachos is always a crowd-pleaser, and you can easily get creative with the toppings. Why settle for chips and dip on the side when you can have a sheet pan packed with nachos, loaded with all the toppings and flavor in every bite? My other game day favorites are Mexican street corn pasta salad and bacon-wrapped jalapeno poppers.

What makes this recipe unique

As delicious as grilled corn on the cob (like Elote or Mexican street corn) is, it can be messy-corn gets stuck in your teeth, and the sauce drips everywhere! That's why I love cutting the kernels off the cob for all the flavor without the hassle. These nachos deliver the same bold taste in a much easier-to-eat form.

I made tortilla chips from scratch using corn tortillas, but store-bought chips also work. Plus, unlike traditional Mexican street corn, which uses mayo and butter, this recipe swaps in feta cheese (or Cotija), Greek yogurt, and sour cream for a healthier, more flavorful take on classic street corn-no mayo, no butter, just deliciousness!

How to make Mexican street corn sheet pan nachos

This easy recipe is done in 4 easy steps! Below is a step-by-step overview with helpful photos. The full, detailed recipe, including the amounts of ingredients and instructions, is in the recipe card below.

1) Make the Tortilla Chips. Preheat the oven to 375°F and line two baking sheets with parchment paper. Cut tortillas into quarters or sixths, arrange them on the sheets, and brush with olive oil. Sprinkle with salt and bake for 10-12 minutes until golden. Set aside. You can also skip this step and use your favorite brand of store-bought tortilla chips!

2) Prepare the Queso Sauce. Whisk half-and-half, cornstarch, cumin, chili powder, and garlic salt over medium heat until slightly thickening. Stir in cheese until melted, then set aside.

3) Make the Corn Dip. Slice grilled corn kernels off the cob. Sauté them in a skillet with olive oil and chili powder for 2 minutes. Set aside, reserving ⅓ of the corn. Blend sour cream, Greek yogurt, lime juice, and ⅔ of the feta in a food processor until smooth. Mix with the sautéed corn.

4) Assemble the Nachos. Spread tortilla chips on a rimmed baking sheet. Drizzle with queso sauce and add spoonfuls of corn dip. Top with crumbled feta, lime slices, reserved corn, sliced chili peppers, and chopped parsley or cilantro.

Can you make sheet pan nachos ahead of time?

Several steps of this recipe can be prepped in advance, making it perfect for entertaining a crowd! Prepping ahead simplifies assembly, but for the best results, wait to assemble until just before serving. Here are my tips:

Tortilla chips - Bake ahead and store in an airtight container for up to 2 days. Or, use store-bought chips.
Queso sauce - Make ahead, refrigerate, and reheat gently before assembling.
Corn dip - Prep the blended base and sautéed corn separately, then mix just before serving.
Assembly - Assemble fresh when you're ready to serve. Keep the components separate until ready to serve.

Variations & add-ins

This recipe is not only incredibly easy to make but quite versatile! Customize your Mexican street corn nachos with these tasty additions:

Add extra veggies. Stir in halved cherry tomatoes, diced fresh or roasted bell peppers, grilled zucchini, or sautéed onions.
Add beans & legumes. Add rinsed and drained canned black beans, pinto beans, or even roasted chickpeas.
Add protein. Mix in finely chopped cooked bacon, crumbled chorizo, shredded rotisserie chicken, or even grilled shrimp to boost protein, and turn these sheet nachos into dinner!
Cheese variations. Swap feta for cotija, queso fresco, or shredded pepper jack.
Toppings. Garnish with fresh cilantro, chopped green onions, diced avocado, jalapeño slices, pico de gallo, crumbled tortilla chips, or a sprinkle of Tajín for an extra kick.

Homemade tortilla chips

Queso sauce

Mexican street corn dip

Garnish

Make tortilla chips from scratch

Prepare the Queso sauce

Prepare the Mexican street corn dip

Assemble the nachos

Tortilla chips. Make them from scratch using my recipe above, or use your favorite store-bought brand.
Cheese. You can use either Cotija or Feta cheese for the corn dip. For Queso sauce, you can use either Monterey Jack or Pepper Jack.
Corn. Use grilled, boiled, or canned corn.
What can you substitute for Greek yogurt? You can use regular plain yogurt, mayo, sour cream, or a combo of all these ingredients.
What is half-and-half? 1 cup of half-and-half is made with ½ cup of whole milk + ½ cup of heavy cream.