Big Texas Elote Nachos

A bold, smoky, and creamy Texas-style elote dip piled high on crunchy salsa verde chips, loaded with bacon, nacho cheese, and just the right amount of heat! This is an excellent side dish for steak, pork, BBQ dinners, or Mexican dishes—and just as satisfying as a meal on its own.

Ingredients

Corn Mixture:

• 4 medium ears of corn, boiled or smoked, then kernels cut off (ultimate flavor: smoked!) OR

• 3 cups frozen sweet corn, cooked & drained

  Creamy Base:

• 4 oz cream cheese, softened

• ½ cup sour cream

• 1 to 1½ cups grated cotija or Parmesan cheese

• 1 piece thick-cut bacon, cooked & chopped (about 6 slices)

• ½ cup green onions, chopped (green parts only)

• 1 to 2 tsp Fiesta Smoky Swine or Tony Chachere’s

  Toppings & Assembly:

• Tostitos Salsa Verde chips (or your favorite corn chips)

• Rico’s nacho cheese, heated

• Tajín chile-lime seasoning

• Pickled jalapeños

• El Tapatío hot sauce (or your favorite hot sauce)

• Crushed Takis or Hot Cheetos (for extra crunch and heat)

Directions

Prepare the Corn Mixture

1. If using corn on the cob, boil or smoke it first, then cut the kernels off. If using frozen corn, cook according to package directions and drain well.

2. In a large bowl, mix together the corn, softened cream cheese, sour cream, grated cotija or Parmesan, green onions, and crispy chopped bacon.

3. Add 1–2 tsp Smoky Swine or Tony’s seasoning after mixing the cheese—start with 1 tsp, taste, and add more if needed.

4. Reheat the mixture in the microwave for 30–60 seconds to ensure it’s warm before serving.

   Assemble the Dish

5. Arrange the chips on a serving platter, leaving space in the center.

6. Spoon the reheated corn mixture into the middle of the platter.

7. Drizzle hot nacho cheese generously down the center of the corn.

8. Layer pickled jalapeños along the nacho cheese for a spicy kick.

9. Sprinkle Tajín all over for a tangy, smoky finish.

10. Drizzle hot sauce across the top to bring it all together.

11. Sprinkle with crushed Takis or Hot Cheetos for extra heat and crunch.

12. Garnish with fresh chopped cilantro for brightness.

13. Serve with lime wedges for squeezing over the top before eating.

    Serving Tip:

    Best served hot and fresh! If making ahead, reheat the corn mixture before assembling. For extra crunch and flavor, serve with extra chips and limes on the side.

    Perfect as a side dish for:

    Steak

    Smoked Pork

    BBQ Dinners

    Mexican Dishes

    Also hearty enough to be a meal on its own!