Mexican Street Corn Potato Chip Nachos
Mexican Street Corn Potato Chip Nachos
Ingredients
For the Nacho Base
- 1 bag Kettle Brand jalapeño potato chips, large (8.5 ounce)
- 1 can whole kernel corn, 15-ounce, drained
For the Creamy Toppings
- 2 tablespoons mayonnaise
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup Crema Mexicana, for drizzling
For the Seasoning and Garnish
- 1 tablespoon Trader Joe's Everything but the Elote Seasoning Blend, or to taste
- 1/2 teaspoon chile de arbol powder, or to taste
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges for squeezing
Instructions
- 1
Carefully open the bag of Kettle Brand jalapeño potato chips and gently lay it flat on a clean surface, spreading the chips evenly to create a serving base.
⏱️ 1 min
- 2
Open and thoroughly drain the can of whole kernel corn. Evenly pour the drained corn over the potato chips in the bag.
⏱️ 2 min
- 3
Squeeze or dollop the mayonnaise over the corn and chips.
⏱️ 1 min
- 4
Crumble the Cotija cheese directly over the entire dish, ensuring even distribution.
⏱️ 2 min
- 5
Drizzle the Crema Mexicana generously over the chips, corn, and cheese.
⏱️ 1 min
- 6
Liberally sprinkle the Trader Joe's Everything but the Elote Seasoning Blend over the nachos, adjusting the amount to your preference.
⏱️ 1 min
- 7
Dust the nachos with chile de arbol powder for an extra kick, using more or less depending on desired spice level.
⏱️ 1 min
- 8
Garnish the dish with freshly chopped cilantro.
⏱️ 2 min
- 9
Squeeze fresh lime juice over the finished nachos just before serving to brighten all the flavors.
⏱️ 1 min
- 10
Serve immediately, either directly from the chip bag with a spoon or by hand, enjoying the unique combination of flavors and textures.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Street Corn Potato Chip Nachos
Ingredients
For the Nacho Base
- 1 bag Kettle Brand jalapeño potato chips, large (8.5 ounce)
- 1 can whole kernel corn, 15-ounce, drained
For the Creamy Toppings
- 2 tablespoons mayonnaise
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup Crema Mexicana, for drizzling
For the Seasoning and Garnish
- 1 tablespoon Trader Joe's Everything but the Elote Seasoning Blend, or to taste
- 1/2 teaspoon chile de arbol powder, or to taste
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges for squeezing
Instructions
- 1
Carefully open the bag of Kettle Brand jalapeño potato chips and gently lay it flat on a clean surface, spreading the chips evenly to create a serving base.
⏱️ 1 min - 2
Open and thoroughly drain the can of whole kernel corn. Evenly pour the drained corn over the potato chips in the bag.
⏱️ 2 min - 3
Squeeze or dollop the mayonnaise over the corn and chips.
⏱️ 1 min - 4
Crumble the Cotija cheese directly over the entire dish, ensuring even distribution.
⏱️ 2 min - 5
Drizzle the Crema Mexicana generously over the chips, corn, and cheese.
⏱️ 1 min - 6
Liberally sprinkle the Trader Joe's Everything but the Elote Seasoning Blend over the nachos, adjusting the amount to your preference.
⏱️ 1 min - 7
Dust the nachos with chile de arbol powder for an extra kick, using more or less depending on desired spice level.
⏱️ 1 min - 8
Garnish the dish with freshly chopped cilantro.
⏱️ 2 min - 9
Squeeze fresh lime juice over the finished nachos just before serving to brighten all the flavors.
⏱️ 1 min - 10
Serve immediately, either directly from the chip bag with a spoon or by hand, enjoying the unique combination of flavors and textures.
⏱️ 3 min