Elote Nachos
Elote Nachos
Elote Nachos bring the vibrant flavors of Mexican street corn to your table! Libby’s Whole Kernel Sweet Corn adds a sweet and fresh touch, perfectly complementing the smoky paprika and rich mozzarella and Cotija cheeses. Broiled to golden perfection, these nachos are an irresistible bite at your next party.
SERVINGS
8
PREP TIME
10 Min
COOK TIME
5 Min
Ingredients
3/4 cups mayonnaise
1/4 cup sour cream
juice of 1 lime
1/4 cup chopped fresh cilantro
2 teaspoons smoked paprika
1 can (15.25 oz.) Libby’s Whole Kernel Sweet Corn, drained
12 ounces tortilla chips, about 90 chips (You might need to get a few bags to avoid using broken chips)
8 ounces shredded mozzarella cheese
4 ounces crumbled Cotija cheese
3/4 cups mayonnaise
1/4 cup sour cream
juice of 1 lime
1/4 cup chopped fresh cilantro
2 teaspoons smoked paprika
1 can (15.25 oz.) Libby’s Whole Kernel Sweet Corn, drained
12 ounces tortilla chips, about 90 chips (You might need to get a few bags to avoid using broken chips)
8 ounces shredded mozzarella cheese
4 ounces crumbled Cotija cheese
Instructions
- Preheat oven broiler on high.
- In a mixing bowl, add mayonnaise, sour cream, lime juice, cilantro, paprika, and corn. Stir until combined.
- Arrange the chips evenly on a sheet pan, overlapping them as little as possible. Top with half the mozzarella, followed by half the Cotija cheese. Distribute the corn mixture evenly on top. Top with the remaining cheeses.
- Broil 3-5 minutes until the mozzarella has melted and the Cotija is starting to brown. Serve hot.
- Preheat oven broiler on high.
- In a mixing bowl, add mayonnaise, sour cream, lime juice, cilantro, paprika, and corn. Stir until combined.
- Arrange the chips evenly on a sheet pan, overlapping them as little as possible. Top with half the mozzarella, followed by half the Cotija cheese. Distribute the corn mixture evenly on top. Top with the remaining cheeses.
- Broil 3-5 minutes until the mozzarella has melted and the Cotija is starting to brown. Serve hot.
