Fresh Corn Nachos

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 3-4 servings 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Mexican


This easy recipe for fresh corn nachos is the perfect way to celebrate summer! Swap out jarred salsa for this easy fresh vegetable version and dig in.


  • Kernels sliced from two ears of fresh corn
  • 1/2 red onion, diced
  • Juice from one lime
  • Pinch each of salt and pepper
  • 34 cups tortilla chips
  • 1 cup finely shredded cheddar cheese
  • 1 avocado, diced
  • 1/2 cup sour cream
  • Chili powder


  1. Preheat oven to 425 and line a rimmed baking sheet with parchment paper.
  2. Mix together corn, onion, lime juice, salt and pepper and set aside.
  3. Spread chips in a single layer on baking sheet. Cover with cheese and bake until cheese is just melted, about 5 minutes.
  4. Remove from oven and cover with corn mixture. Spread avocado on top. Dollop with spoonfuls of sour cream and sprinkle with chili powder.
  5. Serve at once – I usually transfer the nachos parchment paper and all to a platter, but you can also serve right from the baking pan!