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Test Kitchen Approved

Cheesy Elote Nachos

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Recipe By Miranda Barnett, Savory Spice Test Kitchen

Yields

8 servings

Prep Time

15 Minutes

Cooking Time

5 Minutes

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Make these to share or, honestly, keep them to yourself. They're that good.

Ingredients

For cheese sauce:

1 cup heavy cream

8 oz. cream cheese

1 cup Monterey Jack cheese



To assemble:

6 Tbsp. sour cream

3 Tbsp. water

4 ears corn, grilled and cut from cob

6 Tbsp. mayonnaise

6 oz. tortilla chips (about half a bag)

1/2 cup cotija, crumbled


1/2 cup cilantro, chopped

Lime wedges, to garnish

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details
  • Mexican Street Corn Seasoning

    Only available in summer... The end of June to the beginning of September is corn-grilling season in Central America, and this summertime shaker i...

    View full details
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Directions

Step 1: Make cheese sauce

In a small pot, bring heavy cream to a boil, then reduce to a simmer. Add cream cheese, Monterey Jack cheese, Mayan Sea Salt, and Mexican Street Corn Seasoning. Whisk until well combined. Let mixture simmer until slightly thickened, about 5 to 7 min., then remove from heat.

Step 2: Assemble nachos

In a small bowl, whisk together sour cream and water to a pourable consistency. In a separate small bowl, combine corn and mayonaise. On a serving platter, spread a layer of tortilla chips. Top with cheese sauce, corn mixture, cotija, Mexican Street Corn Seasoning, sour cream mixture, and cilantro. Garnish with lime wedges.