These Mexican Street Corn Sheet Pan Nachos are packed with grilled corn, drizzled with a simple homemade Queso sauce, and topped with a creamy cheese blend of Cotija (or feta), Greek yogurt, sour cream, lime juice, cilantro, and Southwestern spices. Perfect for game day, the Super Bowl, summer parties, cookouts, and potlucks, these loaded nachos bring all the flavors of Elote or Mexican street corn in a fun, shareable nacho form!

Mexican Street Corn Nachos

A giant sheet pan of nachos is the ultimate game-day snack—especially with football season around the corner. There’s simply nothing better for the Super Bowl! Super Bowl parties are all about finger foods, and these loaded Mexican Street Corn Nachos are perfect for snacking throughout the game. A big sheet pan of nachos is always a crowd-pleaser, and you can easily get creative with the toppings. Why settle for chips and dip on the side when you can have a sheet pan packed with nachos, loaded with all the toppings and flavor in every bite? My other game day favorites are Mexican street corn pasta salad and bacon-wrapped jalapeno poppers.

What makes this recipe unique

As delicious as grilled corn on the cob (like Elote or Mexican street corn) is, it can be messy—corn gets stuck in your teeth, and the sauce drips everywhere! That’s why I love cutting the kernels off the cob for all the flavor without the hassle. These nachos deliver the same bold taste in a much easier-to-eat form.

I made tortilla chips from scratch using corn tortillas, but store-bought chips also work. Plus, unlike traditional Mexican street corn, which uses mayo and butter, this recipe swaps in feta cheese (or Cotija), Greek yogurt, and sour cream for a healthier, more flavorful take on classic street corn—no mayo, no butter, just deliciousness!

How to make Mexican street corn sheet pan nachos

This easy recipe is done in 4 easy steps! Below is a step-by-step overview with helpful photos. The full, detailed recipe, including the amounts of ingredients and instructions, is in the recipe card below.

1) Make the Tortilla Chips. Preheat the oven to 375°F and line two baking sheets with parchment paper. Cut tortillas into quarters or sixths, arrange them on the sheets, and brush with olive oil. Sprinkle with salt and bake for 10–12 minutes until golden. Set aside. You can also skip this step and use your favorite brand of store-bought tortilla chips!

2) Prepare the Queso Sauce. Whisk milk, cornstarch, cumin, chili powder, and garlic salt over medium heat until slightly thickening. Stir in cheese until melted, then set aside.

3) Make the Corn Dip. Slice grilled corn kernels off the cob. Sauté them in a skillet with olive oil and chili powder for 2 minutes. Set aside, reserving ⅓ of the corn. Blend sour cream, Greek yogurt, lime juice, and ⅔ of the feta in a food processor until smooth. Mix with the sautéed corn.

4) Assemble the Nachos. Spread tortilla chips on a rimmed baking sheet. Drizzle with queso sauce and add spoonfuls of corn dip. Top with crumbled feta, lime slices, reserved corn, sliced chili peppers, and chopped parsley or cilantro.

Can you make sheet pan nachos ahead of time?

Several steps of this recipe can be prepped in advance, making it perfect for entertaining a crowd! Prepping ahead simplifies assembly, but for the best results, wait to assemble until just before serving. Here are my tips:

• Tortilla chips – Bake ahead and store in an airtight container for up to 2 days. Or, use store-bought chips.
• Queso sauce – Make ahead, refrigerate, and reheat gently before assembling.
• Corn dip – Prep the blended base and sautéed corn separately, then mix just before serving.
• Assembly – Assemble fresh when you’re ready to serve. Keep the components separate until ready to serve.

Variations & add-ins

This recipe is not only incredibly easy to make but quite versatile! Customize your Mexican street corn nachos with these tasty additions:

• Add extra veggies. Stir in halved cherry tomatoes, diced fresh or roasted bell peppers, grilled zucchini, or sautéed onions.
• Add beans & legumes. Add rinsed and drained canned black beans, pinto beans, or even roasted chickpeas.
• Add protein. Mix in finely chopped cooked bacon, crumbled chorizo, shredded rotisserie chicken, or even grilled shrimp to boost protein, and turn these sheet nachos into dinner!
• Cheese variations. Swap feta for cotija, queso fresco, or shredded pepper jack.
• Toppings. Garnish with fresh cilantro, chopped green onions, diced avocado, jalapeño slices, pico de gallo, crumbled tortilla chips, or a sprinkle of Tajín for an extra kick.