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Street Corn-Style Nachos
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Street Corn-Style Nachos

Street Corn-Style Nachos

Serves 4 | with Lime Crema and Pickled Jalapeño

These fun nachos are reminiscent of savoury street corn. Spicy pickled jalapeños, charred corn, zesty lime and herby cilantro make for a delicious appetizer that's perfect for sharing (although you may not want to!)


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes


/ serving 4 people

170 g

Tortilla Chips

⅔ cup

Corn Kernels

6 tbsp

Sour Cream

(Contains Milk)

1 unit


7 g


1.5 cup

Mozzarella Cheese, shredded

(Contains Milk)

1 unit


2 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

0.26 tsp


0.06 tsp


1.5 tbsp


2 tsp



Nutrition Values

Calories540 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate41 g
Sugar6 g
Dietary Fiber5 g
Protein21 g
Cholesterol40 mg
Sodium740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Parchment Paper


Prep and pickle jalapeños

Before starting, preheat the oven to 450ºF. Wash and dry all produce. Heat Guide for Step 4: a quarter of the jalapeños for mild, half for medium, all the jalapeños for spicy! Zest, then juice lime. Thinly slice jalapeño into 1/8-inch half-moons, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Add vinegar, jalapeños, 2 tbsp water, 2 tsp sugar and 1/4 tsp salt to a small pot. (NOTE: Reference heat guide.) Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer jalapeños, including liquid, to a small bowl. Set aside in the fridge to cool.

Bake tortilla chips and char corn

Arrange tortilla chips on a parchment-lined baking sheet. Drizzle with 1 1/2 tbsp oil, then season with Enchilada Spice Blend. Season with salt and pepper, then toss to coat. Bake in the middle of the oven until warmed through, 2-3 min. Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add corn to the dry pan. Cook, stirring once halfway through, until 'charred' or dark golden-brown, 5-6 min. Remove the pan from heat and set aside.

Assemble and bake nachos

Sprinkle mozzarella, cheddar and corn over chips. Return chips to the middle of the oven and bake until cheese has melted, 2-3 min. Meanwhile, combine sour cream, 1 tsp lime zest, 1 1/2 tsp lime juice and 2 tsp water in a small bowl. Season with salt and pepper, then stir to combine. Roughly chop cilantro.

Finish and serve

Remove street corn nachos from the oven and drizzle lime crema over top. Sprinkle pickled jalapeño and cilantro over top. (NOTE: Reference heat guide.)Serve nachos directly on the baking sheet.

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