Roasted Corn Nachos (Elotes-Style)
Serves 6
10 mins prep
10 mins cook
20 mins total
Inspired by delicious street-style elotes, these spiced corn nachos are topped with a blend of cheeses and jalapeño crema. This recipe is perfect to make for a fun appetizer or casual snacking.
Jalapeño Crema:
Suggested garnishes:
Prepare a charcoal grill or gas grill for medium-high heat grilling. Alternatively, to roast frozen corn, heat your oven to 450 (225C) degrees.
Combine the cumin, oregano, paprika, cayenne in a small bowl. Brush the corn with olive oil and sprinkle the spice blend over the corn, rolling the ears around to coat. For frozen corn, toss with 2 tablespoons olive oil and the spices on a large rimmed baking sheet.
Grill the corn until charred on all sides (about 5 minutes total) or place the sheet pan in the oven and roast until golden brown, 12-15 minutes. If using whole corn on the cob, slice the kernels from the cob when they're cool enough to handle.
Put the chips in a large rimmed baking dish or sheet in one layer. Sprinkle the cheeses, corn and green onions over the chips. Place the pan on the grill and close the top, or place in the oven and bake until the cheese melts, about 5 minutes.
Stir the crema ingredients together. Drizzle over the nachos along with the cilantro and serve warm with optional garnishes.
