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 chipsÂ
1 tbsp taco seasoning of choice (or homemade)Â
2 cups shredded cheese 

1 tablespoon olive oilÂ
2½ cups corn kernels fresh or frozen

ÂĽ cup chopped red onionÂ
2 jalapeño peppers finely chopped

1/3 cup cotija cheese 

1/3 cup mayonnaiseÂ
1/3 cup Mexican crema (or sour cream) 

Juice of 2 limesÂ
Spices:
1 tsp garlic powderÂ
1 tsp chili powderÂ
1/2 tsp saltÂ
Toppings:
Fresh cilantro
JalapeñoÂ
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 juiceÂ
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.Â
Then drizzle the sauces over the nachos.
Top with cilantro, jalapeños, & cotija cheese.
Serve and enjoy!