Street corn nachos recipe

8 INGREDIENTS • 3 STEPS • 20MIN

Street corn nachos recipe

Recipe
Sweet, salty and tangy, this loaded corn sweetcorn nachos recipe – inspired by the Mexican street food snack, elotes – is made for grazing and sharing.
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Sweet, salty and tangy, this loaded corn sweetcorn nachos recipe – inspired by the Mexican street food snack, elotes – is made for grazing and sharing.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

20MIN

Total time

Ingredients

Servings
4
1 tin
(195 g)
M&S tinned sweetcorn, drained
1 tbsp
M&S Cajun seasoning
1
lime, quartered
1 bag
(150 g)
M&S cantina tortilla chips
1 pot
(170 g)
M&S whipped spicy nacho cheddar dip
15 g
pecorino Romano, finely grated
10 g
coriander, finely chopped
1 tbsp
M&S pickled red onions

Nutrition per serving

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Calories
268kcal
Fat
14.0 g
Saturates
2.4 g
Sugars
3.1 g
Salt
1171.6 mg
Love This Recipe?
Add to plan
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Street corn nachos recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Heat a large frying pan over a medium-high heat with 1 tbsp of olive oil. Add the drained sweetcorn (1 tin) and cook for 5-7 minutes, stirring occasionally, until golden brown. Once cooked, toss with the cajun seasoning (1 tbsp) and half of the lime juice (1/2)
step 2
Add the tortilla chips (1 bag) to a large, lined baking tray. Dollop over the whipped spicy nacho dip (1 pot), followed by the corn. Place in the oven for 5-10 minutes, until gooey.
step 3
Once baked, top with the finely grated pecorino (15 g), coriander (10 g) and pickled red onions (1 tbsp). Serve with the remaining lime (1/2), cut into wedges, on the side.
step 3 Once baked, top with the finely grated pecorino (15 g), coriander (10 g) and pickled red onions (1 tbsp). Serve with the remaining lime (1/2), cut into wedges, on the side.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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