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+ servings
angled white tray with three tortilla chips with beef and elotes salad.

Mexican Street Corn Steak Nachos

An easy single bite steak nacho topped with a esquites salad.
Course Appetizer
Cuisine Southwest; Tex-Mex
Prep Time 10 minutes
Total Time 10 minutes
Servings 4


For the nachos

  • 16 tortilla chips
  • ½ avocado pitted and sliced
  • 4 slices leftover beef tenderloin or steak sliced in quarters to make 16 pieces
  • 4 ounces cotija cheese divided

For the esquites

  • 1 bag fire roasted frozen corn thawed and cooked according to package directions
  • 2 jalapenos seeded and finely chopped
  • 3 cloves garlic finely chopped
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon crema or sour cream
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt more if needed
  • ½ teaspoon ground black pepper
  • 1 Tablespoon grated parmesan cheese
  • ½ lime juiced
  • ½ cup chopped cilantro


For the street corn (esquites)

  • Place thawed and heated corn in a medium sized bowl. Stir in jalapeno and garlic until combined.
  • In a measuring cup, mix the mayo and crema together. Stir in the spices and parmesan until mixed well.
  • Add the mayo/crema combo to the corn and stir until combined.
  • Sprinkle in 2 oz of cotija, cilantro and lime juice. Toss until incorporated. Taste and correct for seasoning.

Assemble the nachos

  • Lay tortilla chips on a platter leaving space in between.
  • Top each tortilla chips with the following ingredients:
    slice/piece of avocado
    remaining crumbled cotija
    squeeze of lime
  • Serve 4 nachos per person.