Mexican Street Corn Sheet Pan Nachos

Transform your nacho game with these irresistible Mexican Street Corn Sheet Pan Nachos! Loaded with creamy corn, melted cheese, and a zesty kick, these nachos are a crowd-pleasing appetizer or meal that’s perfect for sharing. Plus, they’re super easy to make—just layer, bake, and enjoy!

Ingredients:

1 (16 oz) bag tortilla chips
1 cup frozen corn kernels (thawed)
1 cup shredded Monterey Jack cheese (or a mix of cheddar and pepper jack)
½ cup crumbled Cotija cheese (or feta)
¼ cup mayonnaise (or sour cream for a lighter option)
1 tablespoon lime juice
½ teaspoon chili powder
½ teaspoon smoked paprika
¼ teaspoon garlic powder
1 jalapeño (thinly sliced, optional for spice)
¼ cup chopped fresh cilantro
1 tablespoon hot sauce (or Tajín seasoning for extra kick!)
Instructions:

Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Corn Mixture:
In a medium bowl, combine the thawed corn, mayonnaise (or sour cream), lime juice, chili powder, smoked paprika, and garlic powder. Mix until well-coated.
Assemble the Nachos:
Spread the tortilla chips in an even layer on a large sheet pan.
Sprinkle the shredded Monterey Jack cheese evenly over the chips.
Spoon the prepared corn mixture over the top of the cheese and chips.
Bake Until Melty:
Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Remove the nachos from the oven and immediately sprinkle with crumbled Cotija cheese, chopped cilantro, and jalapeño slices (if using).
Drizzle with hot sauce or a squeeze of lime juice for an extra burst of flavor.
Enjoy Immediately!
Serve these nachos right away while they’re warm and gooey. Perfect for sharing with friends and family!
These Mexican Street Corn Sheet Pan Nachos are a fun and flavorful twist on classic nachos, combining the bold flavors of Mexican street corn with the irresistible crunch of tortilla chips. Whether it’s game day, movie night, or just a casual get-together, these nachos are sure to be a hit!