Spicy Mexican Street Corn Nachos

Put your big boy pants on for these spicy mexican street corn nachos with chorizo. These cheat-day nachos bring out all the cheesy, spicy, lime flavors of mexican street corn with the hearty addition of spicy chorizo meat. Perfect for rowdy football parties all season long!
Course Appetizer
Cuisine American
Prep Time 35 minutes
Total Time 35 minutes
Servings 6
Author J Trogstad


  • 12 small corn tortillas
  • 1 TBSP coconut oil melted
  • 1 TBSP butter
  • 3 cups sweet corn kernels
  • 1 pound chorizo
  • 1 cup greek yogurt
  • 8 oz .monterey jack cheese cubed
  • 1/2 cup cotija cheese
  • cayenne pepper cilantro, and lime juice to garnish


  1. preheat your oven to 325*F. Place 6 tortillas flat on a baking sheet and brush on coconut oil on both sides of each tortilla with a basting brush.
  2. Cut each tortilla into 6 triangles with a knife or pizza cutter, sprinkle with salt, and bake for 20-25 minutes or until golden brown and crispy. Remove from oven and set aside. Bake the ther 6 tortillas this same way (or use two baking sheets and cook both pans of tortillas at the same time).
  3. In a medium skillet heat the butter and corn over low-medium heat until the corn starts to brown.
  4. While the corn is browning, fully cook the chorizo over medium-high heat in another skillet. Drain out the grease.
  5. In a medium sauce pan melt the greek yogurt and monterey jack cheese while stirring continuously.
  6. Once the cheese sauce is melted, drizzle the sauce over the cooked chips. Then top the cheese sauce with the browned corn and cooked chorizo.
  7. Sprinkle the cotija, cayenne pepper, and fresh lime juice over the top before serving warm. Enjoy!