Are you looking for an easy last-minute recipe for Cinco de Mayo? If so, I’ve got the perfect one! These Mexican street corn nachos are the perfect snack, appetizer, or if you’re me, an entire dinner (oops). This is a perfect crowd pleasing recipe and a great way to celebrate!
- 1 large bag of “Mi Niña Jalapeno Agave” tortilla chips. You can substitute these with another type of tortilla chip but I love using these because of the spicy, sweet flavors! They really do make a big difference.
- 3 cups of corn. I used frozen corn, 1/2 yellow sweet corn, 1/2 white sweet corn.
- 1 cup milk
- 1 cup shredded Mexican blend cheese
- 1 Tbsp mayo
- 2 Tbsp salted butter
- 1 Tbsp cornstarch
- 1/3 cup feta cheese (I used a spicy feta crumble from Whole Foods)
- Juice of 1 lime + 1 additional lime for garnish
- 2 Tbsp chopped cilantro
- 2 tsp cayenne pepper
- Sour cream as desired
Preheat your oven to 400°.
In a large pan, melt your butter and then add your corn. Toss the corn in the melted butter and heat for 5-7 minutes, stirring frequently.
In a separate bowl whisk together your milk, cornstarch, and mayonnaise.
Add the milk mixture into the pan with the corn and mix well. Add your shredded cheese and feta cheese and mix well over heat until your cheese has melted.
Place your entire bag of tortilla chips into an oven-safe skillet and pour the corn and cheese mixture on top of the chips. Place skillet in oven for 5 minutes and then remove.
Squeeze the juice of 1 lime onto the top of your nachos, add a dollop of sour cream on top if desired. Sprinkle the cayenne pepper even over the top, followed by the chopped cilantro.
Garnish with lime wedges, and enjoy!