The nachos we're going crazy for: Get the addictively delicious flavor of street-style Mexican elotes with these easy to make grilled corn nachos. Perfect for a fun party appetizer or casual dinner. Make it with grill or oven-roasted sweet corn.
Prepare a charcoal grill or gas grill for medium-high heat grilling. Alternatively, heat oven to 450 (225C) degrees.
Combine the cumin, oregano, paprika, cayenne in a small bowl. Brush the corn with olive oil and sprinkle the spice blend over the corn, rolling the ears around to coat.
Grill the corn until charred on all sides (about 5 minutes total) or place the ears on a baking sheet and roast until golden brown, 12 - 15 minutes. Cool, then slice the kernels from the cob.
Put the chips in a large rimmed baking dish or sheet in one layer. Sprinkle the cheeses, corn and green onions over the chips. Place the pan on the grill and close the top or place in the oven. Cook until the cheese melts, about 5 minutes.
Stir the crema ingredients together. Drizzle over the nachos along with the cilantro and serve warm with optional garnishes.
Instead of fresh corn on the cob, oven-roast a 1-pound bag of frozen corn instead: Toss with 2 tablespoons olive oil and the spices and roast at 450 degrees until the corn browns, about 12 minutes.Inspired by a recipe in Any Night Grilling.