If you're here because you searched for a sheet pan nacho recipe, buckle up. These aren’t just nachos. These are next-level, mind-blowing, Mexican street corn-inspired, flavor-packed nachos that deserve a seat at every gathering, game day, and Taco Tuesday from here on out!
They’re fire-roasted, drizzled in the creamiest poblano cashew sauce, and loaded with all the crunchy, salty, tangy goodness your taste buds could possibly dream of. The best part? You make it all on one sheet pan in under 20 minutes. We’re talking minimal effort, major payoff.
The Only Sheet Pan Nacho Recipe You'll Ever Need
We loaded our nachos with sweet and smoky fire-roasted corn, protein-packed black beans, and salty crumbles of Cotija cheese. Then we hit them with a blast under the broiler until the cheese melts and the chips get golden at the edges. And THEN—we dressed them up street corn style.
Enter: roasted poblano cashew cream, tangy citrus pickled onions, creamy avocado, spicy jalapeños (pickled and fresh, because we’re wild like that), fresh cilantro, and a pop of Aleppo pepper flakes for a warm finish.
Let’s Talk Ingredients
Here’s what’s going on this epic nacho pile:
• Tortilla Chips
We like to mix and match flavors and textures—blue corn, white corn, maybe even a few lime or chili-dusted chips for a fun surprise in every bite.
• Fire-Roasted Corn
Fire-roasted corn adds a sweet, smoky depth to this dish. We use frozen for convenience, but you can easily sub in fresh corn off the cob or canned roasted corn in a pinch.
• Black Beans
These beauties bring fiber, protein, and a creamy bite to balance out the crunch.
• Cotija Cheese
This salty, crumbly cheese adds a hit of umami and holds its own under high heat. Can’t find Cotija? Swap in shredded Mexican cheese blend or even Jalapeño Jack.
• Poblano Cashew Cream
This homemade sauce is the definition of chefy magic. Roasted poblano brings smoke, cashews bring creamy richness, and lemon juice brightens it all up. Bonus: it’s vegan, gluten-free, and makes everything better.
• Citrus Pickled Onions
Thinly sliced red onions marinated in fresh lime juice = zingy, pink perfection. Make extra—you’ll want these on tacos, salads, sandwiches, everything.
• All the Garnishes
We’re talking thinly sliced avocado, pickled jalapeños, fresh jalapeños, cilantro leaves, and a dusting of Aleppo pepper flakes. These finishing touches make your nachos feel like you ordered them at a trendy food truck instead of your kitchen.
How to make Citrus Pickled Onions:
Say hello to our go-to taco topping!! These citrus pickled onions only require 2 ingredients and about 20 minutes for slightly tangy pickles with a bit of bite. If left overnight in the fridge these pickles will become incredibly tender and will turn bright pink!
Use a mandolin or a very sharp knife to thinly slice 1 peeled red onion. Layer the onion slices in a jar then cover with freshly squeezed lime juice. Place a lid on the jar and shake vigorously. Allow to marinate at room temperature for at least 20 minutes before serving or store in the fridge up to 1 week.
This sheet pan nacho recipe is the no-fuss, flavor-packed, family-friendly dinner (or snack or appetizer) that turns any night into a fiesta. Whether you’re hosting a party or just trying to get dinner on the table fast, these nachos deliver major deliciousness with minimal mess.
And once you try that poblano cashew cream? It’s game over. You’ll be looking for excuses to drizzle it on everything in your fridge.
Looking for more Mexican Street Corn recipes? Check out some of our other Elote inspired creations!
Grilled Mexican Street Corn Soup
Grilled Mexican Street Corn Pizza
Vegan Mexican Street Corn Salad in Grilled Avocado Boats
Mexican Street Corn Salad
If you’ve tried this Mexican Street Corn Sheet Pan Nachos Recipe, I would be so grateful if you would rate it. Let me know what you think in the comments below. I just love hearing from you, and your reviews and comments really help others that visit This Mess is Ours!
PrintMexican Street Corn Nachos
The toppings and roasted poblano cashew cream that we use in this recipe are also great on top of greens instead of nachos making one heck of a salad! Just use the cashew cream like you would salad dressing and if you need to thin it out a bit to reach dressing consistency I suggest using vegetable broth.
Don’t forget to rate the recipe, and let me know what you think about these Mexican Street Corn Nachos in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!
- Prep Time: 10 min
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: serves 4
- Category: Dinner
- Method: Broiled
- Cuisine: Mexican
Ingredients
For the nachos
Pompeian Extra Virgin Olive Oil Spray
2 (5-ounce bags) tortilla chips, we use an assortment of flavors/textures
1 ½ cups frozen fire-roasted corn, thawed, see note
1 can black beans, drained and rinsed
½ of 1 (12-ounce) wheel of Cotija cheese, see note
To serve:
¼ cup citrus pickled onions, see note
¼ cup pickled jalapeno slices
1 batch roasted poblano cashew cream, see notes for recipe
1 avocado, pitted and thinly sliced
½ of a jalapeno, thinly sliced
¼ cup cilantro leaves
½ tablespoon aleppo pepper flakes, or red pepper flakes
Instructions
Preheat the broiler to hi with a rack in the center of the oven. Lightly spray a large sheet pan with Pompeian Extra Virgin Olive Oil Spray.
Layer the chips on the prepared sheet pan and sprinkle the corn and black beans over the top. Spray the top of the nachos and vegetables with a quick spray of the Pompeian Extra Virgin Olive Oil Spray then spread the cheese evenly over top of the nachos.
Keeping your eye on the oven, because the broiling process happens very fast, broil the nachos for 3-4 minutes until the vegetables are warmed through, the cheese is melty, and the chips are starting to turn golden brown on the edges. Remove from the oven immediately.
Garnish the nachos with a drizzle of Poblano Cashew Cream, pickled onions, pickled jalapeño, fresh jalapeño slices, avocado slices, cilantro leaves, and aleppo peppers flakes.
Notes
Don't have fire roasted corn?
No worries, you can use regular frozen corn that has been thawed. Or you can grill or roast fresh corn on the cob and then remove the kernels from the cobs.
Don't like Cotija cheese or can't find it?
You can use a shredded Mexican cheese blend or Jalapeño Jack cheese instead.
Roasted Poblano Cashew Cream
1.5 cups raw unsalted cashews (soaked 30 minutes, if you think about it)
¾ cup water
1 roasted poblano pepper
1 small garlic clove minced
¼ cup chopped cilantro
¼ cup minced onion
¾ tablespoons fresh lemon juice
salt, to taste (about 1 tsp.)
Roast the poblano pepper. Place under the broiler until blistered on all sides. (time will vary depending on the heat of your broiler). When it’s fully blistered, remove and place in a bowl and cover (not touching) with plastic wrap or a towel. Set aside for 15 minutes or so, until it’s cool enough to handle. Using your fingers, slide off the skin and remove the stem and seeds.
Blend the roasted poblano and remaining ingredients in a high powered blender. Taste and adjust seasonings to your liking. Store in the refrigerator in an air-tight container for up to 1 week.
How to make citrus pickled onions:
Use a mandolin or a very sharp knife to thinly slice 1 peeled red onion. Layer the onion slices in a jar then cover with freshly squeezed lime juice. Place a lid on the jar and shake vigorously. Allow to marinate at room temperature for at least 20 minutes before serving or store in the fridge up to 1 week.
Nutrition
- Serving Size: 1 - 2 heaping scoops
- Calories: 618
- Sugar: 5.9 g
- Sodium: 980 mg
- Fat: 29.9 g
- Carbohydrates: 66.9 g
- Protein: 23.8 g
- Cholesterol: 23.2 mg
Want to be a part of our online community outside of the blog? It’s easy!! All you have to do is follow @THISMESSISOURS on FACEBOOK, INSTAGRAM, TWITTER, YOUTUBE, or PINTEREST to see cooking demos and peeks into our day to day life.
Kirstie says
This looks and sounds incredible - can't wait to make it!!!
thismess says
Thank you so much Kirstie! I hope you love these nachos as much as we do.
Jamie says
Looks great! Am I missing the note on the citrus pickled onions?
thismess says
Thanks Jamie! The instructions for the citrus pickled onions are in the blog post above the recipe, but I just added them to the recipe card as well to make them easier to find. 🙂
Hanne says
Street corn! I remember wandering the alleys of the Grande Bazaar in Istanbul following an enticing scent that seemed one part roasted chestnuts one part mystery. I found a little man huddled over a little brazier roasting sweet corn. I must have eaten three (actually four) before I left him.
I will be adding this gorgeous salad to my summer pot luck repertoire. Thank you!
thismess says
Oh what a wonderful memory!! I hope you love these nachos and that they are as delicious as the street corn you remember from Istanbul!