Mexican Street Corn and Chicken Nachos

Take your nachos to the next level with this Grilled Mexican Street Corn and Shredded Chicken nachos recipe. Elote? Check. Protein? Check. Tortilla chips smothered in melted cheese? Double check. Packed with flavor yet simple to make, delight your taste buds on a new nacho classic with Mission® Thin & Crispy Tortilla Chips loaded with grilled chicken, cheese, and Mexican Street Corn goodness.

Prep Time
Cook Time
  • Ingredients & Instructions



  • 1

    bag Mission Thin & Crispy Tortilla Chips, 9 oz
  • ½

    tsp. Ground cumin
  • ½

    tsp. Chili powder
  • ¼

    tsp. Brown sugar
  • ¼

    tsp. each salt and pepper
  • Pinch cayenne pepper
  • 2

    ears Corn, silks and husks removed
  • 2

    tsp. Vegetable oil
  • 2

    cups Monterey Jack cheese, grated
  • 1 ½

    cups Rotisserie chicken, shredded
  • 4

    Green onions, thinly sliced
  • ½

    cup Salsa verde, prepared
  • 4

    Radishes, thinly sliced
  • ¼

    cup Pickled jalapenos, sliced and drained well
  • cup Queso fresco, crumbled
  • ½

    cup Sour cream
  • Lime wedges


  • Step 1

    Preheat grill to medium-high heat; grease grate well. Stir together cumin, chili powder, brown sugar, salt, pepper and cayenne. Brush corn with oil; sprinkle with spice mix. Grill for 10 to 12 minutes or until well marked and tender. Let cool slightly. Slice kernels from cobs; set aside.

  • Step 2

    Preheat oven to 400°F. Lay half of the tortilla chips on large pizza pan or baking sheet; scatter half of the Monterey Jack cheese, corn kernels, chicken and green onions over top. Repeat layers.

  • Step 3

    Bake for 8 to 10 minutes until cheese is melted. Drizzle with salsa verde; sprinkle radishes, queso fresco and jalapeños over top. Serve with sour cream and lime wedges.

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