They're sweet, salty, creamy, and crunchy—pure snack heaven.
Via @janinehudz/Tiktok (3)
Elote, also known as Mexican street corn, is a perfect warm-weather side or snack. It’s got every flavor note you could possibly want—sweetness from corn, creaminess from mayo and a melty layer of cheese and tart Tajin. With all those flavors and textures in one bite, it’s easy to see why people love elote. Even better, we happen to be in peak corn season.
Another thing people love about elote is that it tastes great when it’s incorporated into other dishes. TikTok creator @janinehudz posted a recipe for Mexican street corn nachos and we can’t get enough of them. These easy nachos only require a handful of ingredients and come together in minutes. No wonder people can’t stop making them!
This recipe calls for frozen corn, but you can easily use fresh corn instead. If you grabbed some fresh ears of sweet corn at the grocery store or farmers market, it’ll take this already-delicious dish to another level.
3 cups frozen corn
Salt and pepper
2 tablespoons lime juice, divided
1/4 cup sour cream
2 tablespoons mayo
Shredded cheese, like cheddar or Monterey Jack
Cilantro, for garnish
Season corn with salt and pepper. Cook in a skillet or nonstick pan for 2 minutes over medium heat.
Remove corn from stove and mix with jalapeno and 1 tablespoon of the lime juice.
In a small bowl, combine mayo, sour cream and remaining lime juice.
Add tortilla chips to a skillet or baking dish. Sprinkle with shredded cheese.
Bake for 5 minutes at 375°F. Add corn, mayo mixture and Cotija cheese. Garnish with cilantro.
My husband once piled all the Middle Eastern dishes I made on top of pita chips. It was delicious and fun, so we've kept doing it! I am half Lebanese, so we usually call these Lebanese nachos. Whatever you call them, they are delicious. —Gina Fensler, Cincinnati, Ohio
This is an easy, versatile party appetizer that everyone loves. If you can't find chorizo, ground beef or ground chicken are wonderful, too. Top with anything you like! —Connie Krupp, Racine, Wisconsin
I count on my slow cooker to do the honors when I have a house full of summer guests. Teenagers especially love DIY nachos. Try cola, ginger ale or lemon-lime soda if you’re not into root beer. —James Schend, Dairy Freed
Nachos you can feel good about! This meaty topping has less fat and sodium than typical nacho beef because you use lean meat and make your own seasoning. The versatile dish is a tasty go-to for a party. —Carol Betz, Grand Rapids, Michigan
I made this hearty, layered southwestern casserole for a dinner meeting once, and now I'm asked to bring it every time we have a potluck. Everybody loves the beefy bean filling and crunchy, cheesy topping. —Anita Wilson, Mansfield, Ohio
I have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too. —Thom Britton, Three Rivers, Michigan
My family loves nachos so much that I sometimes serve them for lunch. To get in the Halloween spirit, I used a pumpkin cookie cutter to cut out chips from pita bread. You can change the cutter shape to match any theme.—Kim Van Dunk, Caldwell, New Jersey
My mom gave me a fundraiser cookbook, and this is the recipe I’ve used most. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. —Judy Hughes, Waverly, Kansas
This chicken nachos recipe is delicious and so simple. Rotisserie (or leftover) chicken keeps it quick, and the seasonings and splash of lime juice lend fantastic flavor. My husband enjoys this snack so much that he often requests it for dinner! —Gail Cawsey, Geneseo, Illinois
I like to spend time in the garden, so I look for recipes that don't require hours in the kitchen. This savory southwestern pie has a short list of ingredients and is quick to prepare. —Doris Gill, Sargent, Nebraska
Guests will go crazy when you serve this cheesy nacho casserole with tender chunks of slow-cooked pork. The recipe makes two heaping pans, and you don’t need to worry about filling the chip bowl—the tortilla chips are conveniently baked right in the dish! —Kelly Byler, Goshen, Indiana
What's game day without can't-stop-munching nachos? Featuring layers of crunchy tortilla chips, black beans and a creamy, smoky chicken mixture, this appetizer will disappear before the second quarter. —Whitney Smith, Winterhen, Florida
This tasty slow cooker recipe will free up your oven and produce the best hash browns ever. Soft and super cheesy, they make a comforting side dish for meat or poultry. —Pat Habiger, Spearville, Kansas
Lightly breaded and deep-fried, ravioli goes to a new level in this nacho-like appetizer. Kids and grown-ups can’t get enough of the crispy, cheesy, flavorful crowd pleasers.—Robert Doornbos, Jenison, Michigan
I had previously made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin—yum! It's also good with butternut squash. —Lesle Harwood, Douglassville, Pennsylvania
My husband and I are both graduate students right now, so we don't have a lot of time to cook dinner. Our family loves coming home to this incredible nacho platter, and I love how easy it is to prepare. —Faith Stokes, Chickamauga, Georgia
This zesty nacho dip is great for any get-together and allows me to spend more time with my guests. I always have requests to bring it when my husband and I attend parties. —Sally Hull, Homestead, Florida
Crispy bread replaces the classic tortilla chips and savory meat sauce tops things off. This hearty appetizer easily doubles as a main dish. Add a salad and you have dinner. —Sonya Labbe, West Hollywood, California
Sarra Sedghi is a Birmingham-based writer and editor specializing in food, travel, and history. Her work has appeared in Allrecipes, Atlas Obscura, Eater, MyRecipes, Polygon, and Tasting Table. She excels at narrative writing, and received her MFA in Narrative Nonfiction from the University of Georgia in 2017.