Sheet Pan Street Corn Nachos.

Street corn nachos are happening! I am absolutely a nacho person. All the way. I adore any and all sorts of nachos, except (and this is a big EXCEPT) the stadium or arena nachos that are just yellow rounds with yellow sauce scooped out of a big reheated can. No can do. But all other […]

The post Sheet Pan Street Corn Nachos. appeared first on How Sweet Eats.

Street corn nachos are happening!

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!

I am absolutely a nacho person. All the way. I adore any and all sorts of nachos, except (and this is a big EXCEPT) the stadium or arena nachos that are just yellow rounds with yellow sauce scooped out of a big reheated can. No can do.

But all other nachos? I am in it for the long haul. 

P.S. I have every and all dishes you could ever need right here for cinco de mayo tomorrow!

cheesy melted tortilla chips

There is a local taco place near us that just opened. And while I’d love to say it’s amazing, they’ve messed up our order multiple times and the street corn nachos left… a lot to be desired.

So I took things into my own hands.

The combo in my brain just SOUNDED amazing. Cheesy, sweet, salty, savory, fresh – a dish like that checks all the boxes.

Plus, I am a sucker for anything with a mexican street corn vibe. Who isn’t?! 

grilled corn

So let’s make it happen! 

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!

There are two ways you can go about the cheese in my opinion. First, throw all the cheese on the chips and stick the sheet pan in the oven. 

OR.

The other option would be to make a quick little queso and drizzle it all over the nachos. It depends on how you like your cheese.

Melted and crisp, or creamy and queso-y? 

Maybe I just go for the melted and crisp version because I spent so many of my tween years eating tortilla chips microwaved with cheddar on top. Can’t beat that. 

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!

When it comes to the corn, use what you can find. My ALDI usually has corn on the cob in the produce section, so that’s what I went with. Our local corn obviously won’t be great here in PA until late summer.

I grill the corn until just slightly charred and slice it right off the cob.

If corn on the cob isn’t an option, you can also use frozen corn. Just steam it is as usual and then make sure to drain it well. You definitely don’t want soggy, watery corn on your nachos, Trust me. 

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!

The rest is allll in the toppings. Cotija cheese, but if you can’t find it, you can surely sub in feta. Chopped cilantro, a mayo/sour cream drizzle and a big pinch of tajin (because, omg yum) or chili powder on top. Oh and a quick spritz of lime.

I LOVE IT. 

All I want in life right now is a pile of cheesy chips! 

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!

Oh and I should add that Eddie is not a nacho person. Sure, he may grab a few if there is an appetizer for the table but he would never order them himself and especially not as a meal.

Well.

He nearly ate this entire sheet! It was actually kind of funny. I think he even surprised himself.

I win!

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!

Street Corn Nachos

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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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 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

Instructions

  • 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.

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!

However, this is all I need to eat. Forever.

The post Sheet Pan Street Corn Nachos. appeared first on How Sweet Eats.

Crunchy Street Corn and Jicama Tacos with Garlic Lime Mayo.

Street corn tacos are making my life right now. You know how I’m a crazy texture person? How I love serious crunch in my dishes? Guys. These tacos are the business. A few weeks ago when we were on vacation, we stopped at Happy’s Tacos. Eddie and I both took turns going up to the […]

The post Crunchy Street Corn and Jicama Tacos with Garlic Lime Mayo. appeared first on How Sweet Eats.

Street corn tacos are making my life right now.

These street corn tacos are filled with a jicama corn salad and drizzled with garlic mayo. This little taco packs a major flavor punch.

You know how I’m a crazy texture person? How I love serious crunch in my dishes?

Guys. These tacos are the business.

sweet corn with husks tied on

A few weeks ago when we were on vacation, we stopped at Happy’s Tacos. Eddie and I both took turns going up to the truck and I almost ordered the street corn tostada. I say almost, because I tend to have this eyes-are-bigger-than-my-stomach-on-vacation problem and I was already set on two other items from the menu.

So I was thrilled when Eddie came back from his turn at the truck and had the street corn tostada! Is he reading my mind? FINALLY?!

grilled sweet corn

It was SO good. Much more of a corn salad and had lots of flavor – like loads more than I expected. And It was delicious on top of the crispy tostada too. Eddie also couldn’t stop raving about it! The minute we got home, I made it. And since I had just made tostadas fairly recently, these went straight into some charred corn tortillas. 

street corn and jicama salad

Corn salad on corn tortillas. Okay! I can get into this.

I’ve made corn salsa and put street corn ON my tacos before. But this was the first time where the corn was the star of the show. And I love it.

So!

I made my own version of the street corn salad. Grilled sweet corn (it is INCREDIBLE right now, seriously I buy at least a dozen from my local farm every Sunday!), diced jicama, scallions, cilantro, chili powder, smoked paprika. Oh and lots of lime! 

The jicama adds a powerful, refreshing crunch. If you’ve never tried it with corn before, you must! It has a verrrry slight sweet flavor but also takes on the flavor around it.

And it is the crunchiest bite. 

These street corn tacos are filled with a jicama corn salad and drizzled with garlic mayo. This little taco packs a major flavor punch.

When we ate the tostadas in Michigan, they were covered in mayo. I am talking COVERED. Like I think that there was a ½-inch layer of mayo on the tostada, under the corn salad. It nearly turned me off at first but with one bite, I was sold. Because FLAVOR.

Clearly I didn’t add layers of mayo here on the tacos, but the sauce is necessary for flavor. They make their mayo with ramps; I made mine with garlic. The creaminess is lovely against the major crunch of the corn salad and it adds a slight tang – which also works with the sweetness. 

Basically it’s the best flavor combo ever. The key is to drizzle the garlic mayo on the tortilla before the salad. When it’s all combined in the taco shell, it comes together like a creamy corn salad. You will LOVE it.

These street corn tacos are filled with a jicama corn salad and drizzled with garlic mayo. This little taco packs a major flavor punch.

And I know, I know! I’ve made lots of grilled corn varieties before. And sure, you can slice that corn right off the cob and eat it and it’s great. But the jicama + garlic mayo combo is the game changer here and I can’t express just how much I love it!

It’s easy and perfect for summer and should def be your dinner tonight.

These street corn tacos are filled with a jicama corn salad and drizzled with garlic mayo. This little taco packs a major flavor punch.

Street Corn Tacos

Street Corn and Jicama Tacos with Garlic Drizzle

These street corn tacos are filled with a jicama corn salad and drizzled with garlic mayo. This little taco packs a major flavor punch.

street corn salad

  • 4 ears corn, (shucked)
  • 1 jicama, (peeled and diced)
  • ½ cup chopped cilantro, (plus more for serving)
  • ⅓ cup sliced green onions
  • ¼ cup crumbled cotija cheese, (plus more for topping)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  • ¼ teaspoon chili powder
  • 1/8 teaspoon smoked paprika
  • 1 lime, (juiced and zest freshly grated)
  • corn tortillas for serving
  • 8 corn tortillas, ((or your favorite tortillas!), warmed)
  • lime wedges for spritzing

garlic lime mayo

  • ½ cup mayo
  • 2 garlic cloves, (minced)
  • 1 lime, (juiced)
  1. Preheat your grill to medium-high. Brush the corn with olive oil and sprinkle with salt and pepper. Place the ears on the grill and cook until the corn is golden or charred – whichever you prefer – turning the ears as you go. It will take about 8 to 10 minutes. Remove the corn from the grill and let it cool slightly.
  2. Once the corn is cool, slice the kernels off the cob. In a large bowl, stirl together the corn, jicama, cilantro, green onions, cotija, chili powder, paprika salt and pepper. Stir in the lime zest and juice.
  3. Drizzle the garlic mayo on the tortilla. Add a few spoonfuls of the corn salad mixture on top. You can drizzle more of the mayo on if you wish! Top with more cotija cheese and cilantro and serve.

These street corn tacos are filled with a jicama corn salad and drizzled with garlic mayo. This little taco packs a major flavor punch.

Can’t get enough.

The post Crunchy Street Corn and Jicama Tacos with Garlic Lime Mayo. appeared first on How Sweet Eats.