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A tray of loaded nachos topped with melted cheese, pinto beans, shredded chicken, chopped herbs, and street corn, with fresh limes and cilantro beside the tray.

Chicken Street Corn Nachos

This Chicken Street Corn Nachos recipe combines classic nacho layers with a bold and creamy Mexican street corn topping. Perfect for parties, game days, or easy dinners, it uses simple ingredients like rotisserie chicken, cheese, pinto beans, and a vibrant corn mix featuring cilantro, lime, and Tajin.
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Ingredients

  • Tostito chips
  • Shredded cheese
  • 1 rotisserie chicken shredded
  • 1 cup cooked pinto beans
  • Cojita cheese
  • Mexican street corn topper:
  • 1 frozen bag fire roasted corn
  • 2/3 cup whipped cream cheese
  • 1 lime juiced
  • 2 tbsp cilantro diced
  • 1/2 shallot diced
  • 1/2 bunch green onion diced
  • 1 tsp Tajin or Mexican spiced seasoning

Instructions

  • Roast the frozen corn in a skillet to warm. Dump in a bowl and mix the other street corn ingredients together and put in the fridge (can make day before)
  • Layer chips, shredded cheese, chicken, beans, and more cheese
  • Bake 350 for 10 minutes
  • Top the street corn mixture on top and grated cojita cheese

Notes

Optional: sour cream, cilantro, jalepenos!
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