Sheet Pan Street Corn Nachos (Esquites Nachos)
Street corn nachos are loaded with seasoned fire-roasted corn, melty Oaxaca cheese, a drizzle of crema, tangy Cotija cheese, a squeeze of lime juice, and fresh cilantro! Truly a party for your mouth!
Ingredients
- 1 pound frozen roasted corn defrosted (canned corn works too!)
- 2 tablespoons butter
- 1 jalapeno seeded and minced finely
- ½ teaspoon garlic powder
- 2 teaspoons tajin seasoning plus more for more heat!
- 2 tablespoons lime juice
- 1 13-16 ounce bag tortilla chips
- 1 ½ cup shredded Oaxaca or queso Asadero or Monterrey Jack
- ⅓ cup crumbled Cotija cheese
- ¼ cup Mexican Crema or sour cream
- 3 tablespoons chopped cilantro
- Lime wedges for serving
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Line a large baking sheet with parchment paper; set aside for now. Heat a 10-inch cast-iron skillet over medium-high heat. When hot, add the corn to the skillet and push it around until warm, about 1 minute. Add the butter and allow it to melt into the corn slowly. Then, add the minced jalapeños, garlic powder, tajin seasoning, continue to sauté the corn for roughly 1 minute. Remove the corn from the heat, add lime juice, and allow the corn to cool to room temperature.
- ARRANGE: Arrange the tortilla chips on the prepared sheet pan. Evenly distribute the shredded Oaxaca cheese over the chips. Bake the chips for 4-7 minutes or until the cheese melts.
- SERVE: Remove the sheet pan from the oven and top with the prepared corn, Cotija cheese, Mexican crema, chopped cilantro, and sprinkle with another pinch of tajin seasoning. Serve with lime wedges alongside an ice-cold drink!
