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Street Corn Nachos

These sheet pan street corn nachos are ridiculously easy and delicious! Grilled corn, chili, lime, tons of cheese and all the flavor you could dream of!
5 from 12 votes
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  • 4 ears of corn, shucked (about 1.5 to 2 cups corn kernels, or one bag frozen!)
  • 1 (9 ounce) bag of tortilla chips
  • 8 ounces monterey jack cheese, freshly grated
  • 4 ounces cheddar cheese, freshly grated
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1 lime, zest freshly grated
  • 1/2 teaspoon tajin (or chili powder)
  • cup crumbled cotija cheese
  • ½ cup chopped fresh cilantro
  • lime wedges for spritzing
  • pickled onions, for garnish


  • Preheat your grill to the highest heat. Brush the corn with a drop of olive oil
  • Preheat the oven to 350 degrees F. Line a baking sheet with foil or parchment. Spread the chips out on the sheet. Cover the chips with the grated cheeses.
  • In a bowl, whisk together the mayo, sour cream and lime zest.
  • Place the corn directly on the grates. Grill for about 10 minutes, turning every few minutes.
  • While you grill the corn, stick the baking sheet in the oven. Bake the chips with cheese for 10 minutes, or until the cheese is melted.
  • When the corn is done, slice the kernels off the cob. I like to mix the corn with a sprinkle of tajin and cotija cheese while it's warm. Sprinkle the corn all over the chips. Drizzle the mayo/sour cream mixture all over the nachos. Sprinkle the rest of the tajin (or chili powder) on next. Sprinkle on the cotija cheese and cilantro. Serve immediately with a spritz of lime.

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