You all are going to love this new recipe: 15 Minute Street Corn Sheet Pan Nachos..these take no time to make and are so tasty for summer! Made with fresh and delicious ingredients, it’s the perfect quick weeknight dinner after those busy summer days or back to school nights! Nachos are always a hit for the whole family and an easy way to sneak some veggies in. Hope you enjoy!
Street Corn Sheet Pan Nachos: What You Will Need
Tortilla chips
Taco seasoning
Shredded cheese
Olive oil
Corn kernels
Red onion
Jalapeño peppers
Cotija cheese
Mayonnaise
Mexican crema
Limes
Garlic powder
Chili powder
Salt
Cilantro
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Buffalo Chicken Sheet Pan Nachos
I am obsessed with these Buffalo Chicken Sheet Pan Nachos! They are so easy: ready in under 15 minutes and perfect to serve to a crowd. This recipe would make a perfect appetizer or snack for football season! There’s nothing better than a recipe you can cook all using one pan – and this is great on a busy weeknight for a quick dinner idea.
Buffalo Chicken Sheet Pan Quesadillas
I can’t believe how good these Buffalo Chicken Sheet Pan Quesadillas are. They could not be easier! A great way to feed a crowd without much effort or mess, these are perfect for an appetizer at a get-together or even as an easy dinner.
You will love these Street Corn Sheet Pan Nachos!
Street Corn Sheet Pan Nachos
15 Minute Street Corn Sheet Pan Nachos 🌽 These take no time to make and are so tasty for summer!
Ingredients
18 ounces tortilla chips
1 tbsp taco seasoning of choice (or homemade)
2 cups shredded cheese
1 tablespoon olive oil
2½ cups corn kernels fresh or frozen
¼ cup chopped red onion
2 jalapeño peppers finely chopped
1/3 cup cotija cheese
1/3 cup mayonnaise
1/3 cup Mexican crema (or sour cream)
Juice of 2 limes
Spices:
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
Toppings:
Fresh cilantro
Jalapeño
Cotija cheese
Method
Preheat oven to 350°F.
Add the oil to a large skillet over medium-high heat.
Once heated, add in the corn and sprinkle with salt. Cook, flipping the corn occasionally, about 7-8 minutes
Add the corn to a large bowl and add in the onion, jalapeños, & half of the lime juice
Add layer of chips on a baking sheet.
Spread the shredded cheese over the chips.
Bake in the oven for a few minutes until the cheese has melted.
While the chips are in the oven, combine cotija cheese, mayonnaise, crema, the rest of the lime juice, and spices. Whisk in a couple tablespoons of water to thin out the mixture.
When the nachos are finished baking, layer on the corn mixture, bake in the oven for a few more minutes to get the mixture a little crispy.
Then drizzle the sauces over the nachos.
Top with cilantro, jalapeños, & cotija cheese.
Serve and enjoy!
