Street Corn Chicken Nachos

barbara lentz


So yummy and a great way to take advantage of the fresh corn this time of year


☆☆☆☆☆ 0 votes

10 Min
15 Min


  • 2 c
    corn kernels, fresh or frozen thawed if frozen
  • 2 Tbsp
    vegetable oil
  • 2
    jalapenos sliced seeds removed
  • 1 c
    cooked chicken skin off and shredded
  • 1 Tbsp
    lime juice
  • 4 c
    favorite tortilla chips i used nacho cheese doritos
  • 1/2 c
    sour cream
  • 1/4 c
  • 1 tsp
    lime juice
  • 1/4 tsp
  • 2 c
    shredded mexican blend cheese
  • 4 Tbsp
    crumbled cotija or
  • 1/2 c
    fresh cilantro

How to Make Street Corn Chicken Nachos


  1. Preheat oven 375 degrees. Spray 2 round cake pans and divide the tortilla chips up among each pan. Top each with 1/2 cup shredded cheese.
  2. Place the oil in a large skillet. Add the corn and cook until they start to brown. Add the jalapenos and cooked chicken and lime juice. Cook about 3 minutes.
  3. divide the corn mixture between the two pans. Top with remaining shredded cheese. Place in oven. Bake for about 5 to 7 minutes.
  4. Meanwhile mix the sour cream mayonnaise, lime juice and salt. Once the cheese is all melted on the nachos remove them from the oven. Add the crumbled Cotija cheese. Drizzle the sour cream mixture over top and top with cilantro.
  5. Carefully slide the nachos onto a plate and serve

Printable Recipe Card

About Street Corn Chicken Nachos

Course/Dish: Tacos & Burritos
Main Ingredient: Vegetable
Regional Style: Mexican

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