Elote Nachos 




  • 3/4 cups mayo

  • 1/4 cup sour cream

  • juice of 1 lime

  • 1/2 cup chopped fresh cilantro, plus more for serving

  • 2 teaspoons smoked paprika, plus more for serving

  • 2 cans (15.25 oz. each) Libby’s Whole Kernel Sweet Corn, drained

  • salt and pepper

  • 12 ounces tortilla chips, about 90 chips (You might need to get a few bags to avoid using broken chips)

  • 8 ounces shredded mozzarella cheese

  • 4 ounces crumbled Cotija cheese

  • Lime wedges for serving


    1. Preheat the broiler to low with the top rack right under the broiler 
    2. Mix the mayo, sour cream, and lime juice together. 
    3. Reserve 1/4 cup of the mayo mixture and set aside. Add the cilantro, paprika, and Libby’s Whole Kernel Sweet Corn to the rest of the mayo mixture. Season with a pinch of salt and pepper and stir well to combine. 
    4. Arrange the tortilla chips evenly on a sheet pan, overlapping them as little as possible. Top with half of the mozzarella, followed by half of the Cotija cheese. 
    5. Add the corn mixture, distributing it evenly. 
    6. Top with the remaining cheeses.  
    7. Broil on low until the mozzarella has melted and the cotija is starting to brown lightly. The chips will also start to brown. 3 to 6 minutes, depending on your oven. (Watch carefully to make sure they don’t burn.) Remove from the oven. 
    8. Drizzle the nachos with the reserved mayo and sour cream mix, followed by the extra paprika and cilantro. Serve hot, with lime wedges on the side.