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Mexican Street Corn Nachos

A sheet pan of nachos covered in a variety of toppings like corn, black beans, pickled onions, and avocado slices on top of a wood table top . You can also see a wooden chair in the images as well.

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!

Ingredients

Scale

For the nachos

Pompeian Extra Virgin Olive Oil Spray 

2 (5-ounce bags) tortilla chips, we use an assortment of flavors/textures

1 1/2 cups frozen fire-roasted corn, thawed, see note

1 can black beans, drained and rinsed

1/2 of 1 (12-ounce) wheel of Cotija cheese, see note

To serve:

1/4 cup citrus pickled onions, see note

1/4 cup pickled jalapeno slices

1 batch roasted poblano cashew cream, see notes for recipe

1 avocado, pitted and thinly sliced

1/2 of a jalapeno, thinly sliced

1/4 cup cilantro leaves

1/2 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.

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