Go Back

Chili Lime Corn & Queso Nachos

Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer, Side Dish
Cuisine American, Tex-Mex
Servings 6


  • sheet pan


  • 8-10 oz. large flat corn chips { I used a mix of white corn chips and multigrain}
  • 4 ears corn roasted,* microwaved,** or grilled
  • 3 scallions chopped separating white and green
  • 1 lime
  • 1 tsp chili powder
  • Mexican blend cheese jalapeno jack cheese, or manchego cheese, grated
  • hot white queso
  • 1 ripe avocado peeled and diced


  • Cut corn from the cob and place in a bowl. Drizzle with juice from 1/2 lime. Add chili powder and toss to coat.
  • Cut the remaining lime half into very thin slices.
  • Spread an even layer of corn chips on a parchment lined baking sheet. Top with cheese. Sprinkle with corn, white parts of scallions, and place lime slices around the edges. Bake at 400 for 8-10 minutes, until cheese has melted and everything looks golden. Immediately drizzle with hot queso and garnish with avocado and green scallion tops. Serve warm


*place corn in 350 oven in husk for 1 hour
*microwave corn in husk, on high, 4 minutes per ear
Keyword chili lime nachos, corn and queso nachos, Nachos, summer appetizer