Birria Street Corn Nachos Recipe
Let me introduce you to your new favorite appetizer: Birria Street Corn Nachos. Imagine crispy tortilla chips layered with succulent birria beef, smoky grilled street corn, and an irresistible shower of melted cheese, all finished with the most craveable birria consommé ranch drizzle. This dish hits every note—boldly flavored, full of texture, and tailor-made for gathering around with friends or family. Whether you’re hosting game night or just want to shake up your weeknight snacking, Birria Street Corn Nachos deliver the wow factor every single time.
Ingredients You’ll Need
Don’t let the mouthwatering results fool you—Birria Street Corn Nachos are built on humble ingredients that each play a starring role. From the tangy cotija cheese to the punch of fresh cilantro and smoky spice from the chili powder, every component makes these nachos stand out in flavor, crunch, and color.
- Shredded birria beef (1 pound): Tender, deeply seasoned birria is the heart of this recipe—make sure it’s juicy and ready for piling high.
- Tortilla chips (1 large bag): Choose sturdy chips to hold up under all those hearty toppings.
- Grilled corn kernels (2 cups): Grilling brings a sweet, smoky depth that’s unbeatable—fresh is fantastic, but frozen kernels work when charred in a skillet, too.
- Mayonnaise (1/4 cup): The secret to creamy, classic street corn flavor—it ties all the roasted corn flavors together.
- Cotija cheese, crumbled (1/2 cup): This salty, tangy cheese instantly adds personality and bite to your nachos.
- Red onion, diced (1/4 cup): Adds vibrant color and a touch of crunch for extra freshness.
- Fresh jalapeño, thinly sliced (1): For subtle heat and a satisfying green pop—remove seeds for milder nachos.
- Cilantro, chopped (1/4 cup): Herbaceous and fresh, it brings everything to life.
- Lime, juiced (1): Bright and zesty, lime juice wakes up the whole dish.
- Chili powder (1 teaspoon): Smoky, slightly spicy—this is essential for capturing classic elote flavor.
- Smoked paprika (1/2 teaspoon): For a deep, campfire-like aroma that enhances the corn and beef.
- Salt (to taste): Just a pinch balances all the sweet, savory, and tangy notes.
- Shredded Oaxaca or Monterey Jack cheese (2 cups): Pick your favorite melting cheese for gooey, bubbly nachos.
- Birria consommé ranch (optional): Whisk together 1/4 cup birria consommé, 1/2 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon apple cider vinegar, 1/2 teaspoon each garlic and onion powder, 1/4 teaspoon dried dill, and a pinch of salt for the ultimate drizzle.
How to Make Birria Street Corn Nachos
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). While that’s warming up, make sure your birria beef and consommé are ready to go—having the beef tender and shredded ahead of time makes the next steps a breeze. If you haven’t grilled or roasted your corn yet, now is the perfect time; just char it, cool it, and slice off the kernels for later.
Step 2: Make the Street Corn Mix
In a large bowl, combine your freshly grilled corn kernels, mayonnaise, half the crumbled cotija cheese, diced red onion, jalapeño slices, chopped cilantro, lime juice, chili powder, smoked paprika, and a pinch of salt. Toss everything gently so that each kernel gets coated in that creamy, tangy goodness. This street corn mix is the soul of your Birria Street Corn Nachos—don’t be afraid to taste and tweak the seasonings to suit your preference.
Step 3: Assemble the Nachos
Line a large baking sheet with parchment for easy clean-up. Spread your tortilla chips in a single layer, covering the entire surface but keeping some overlap for sturdiness. Evenly scatter the shredded birria beef over the chips. Next, sprinkle your shredded Oaxaca or Monterey Jack cheese right on top, ensuring that every chip gets a blanket of cheese. Spoon generous amounts of the corn mixture over everything—this is where the Birria Street Corn Nachos start coming to life.
Step 4: Bake Until Golden and Bubbling
Slide the tray into your preheated oven and bake for 10 to 12 minutes. Keep an eye out: you want the cheese totally melted, edges of some chips golden brown, and the nachos sizzling-hot. This short bake time is the secret to keeping the chips crisp under all those decadent toppings.
Step 5: Make the Consommé Ranch Drizzle
While your nachos are baking, whisk together the birria consommé, mayonnaise, sour cream, apple cider vinegar, garlic powder, onion powder, dried dill, and a pinch of salt in a small bowl. This consommé ranch brings a whole new level of savory, creamy richness—the perfect indulgent finish for your Birria Street Corn Nachos.
Step 6: Garnish and Serve
Once the cheese is melted and everything smells irresistible, remove your nachos from the oven. Drizzle generously with the consommé ranch, then finish with extra cotija, fresh cilantro, and as many lime wedges as your heart desires. Serve immediately so everyone can dive into the melty, crunchy, flavor-packed pile while it’s at its best!
How to Serve Birria Street Corn Nachos
Garnishes
No plate of Birria Street Corn Nachos is complete without a few finishing touches. Sprinkle on more cotija for a final salty flourish, a bit of chopped cilantro for color, and add fresh lime wedges for squeezing over the top. Not only do these garnishes bring out every last bit of flavor, but they also make your nachos look like they belong on a restaurant patio.
Side Dishes
Birria Street Corn Nachos are the star of any spread, but they love good company! Serve them alongside refreshing sides like a crunchy cabbage slaw, tangy pickled vegetables, or even a simple guacamole to balance out the richness. And if you want to really double down on the birria theme, pass around small mugs of hot consommé for dipping on the side.
Creative Ways to Present
For a fun twist, try building individual trays or parchment cones for a party-friendly vibe—everyone gets their own mini mountain of Birria Street Corn Nachos. For a family-style meal, prepare the nachos on a large, rimmed platter and bring it straight to the table, letting everyone dig in. Or, layer the nachos in a cast-iron skillet for an extra-dramatic, oven-to-table presentation.
Make Ahead and Storage
Storing Leftovers
If you have any Birria Street Corn Nachos left (no promises!), store them in an airtight container in the fridge. While the chips might soften up a bit, all those bold flavors actually deepen as they rest—you’ll be surprised at how addictive these nachos are even the next day.
Freezing
While the assembled nachos aren’t ideal for freezing, you can absolutely freeze the cooked birria beef and even the birria consommé ranch separately. Store in freezer-safe containers or zip bags for quick assembly when the craving strikes; just thaw and reheat before building your nachos.
Reheating
To recapture that original crisp and gooey magic, spread leftover nachos on a baking sheet and reheat in a 350°F (175°C) oven for 8–10 minutes. If you’re short on time, a quick burst in the microwave will work, but the oven brings back that ideal texture. Add a fresh sprinkle of cotija and cilantro to brighten them up.
FAQs
Can I use store-bought shredded beef instead of homemade birria?
Absolutely! While homemade birria brings deep, authentic flavor to these nachos, quality store-bought shredded beef is a handy shortcut. Just add a little chili powder and cumin to the beef as you warm it for extra depth.
Do I need to grill fresh corn, or can I use canned or frozen?
Fresh, grilled corn gives you the very best flavor and color, but canned or frozen can absolutely stand in. If using frozen, char the kernels in a hot skillet to mimic those delicious grill marks.
How spicy are Birria Street Corn Nachos?
The base recipe has a nice warmth, but is generally family-friendly. If you want more heat, add extra jalapeño or swap in diced serrano peppers. Hot sauce is always welcome for heat-lovers!
Can I make these nachos dairy-free?
Yes—instead of traditional cheese, use a vegan cheese that melts well, and replace the mayonnaise and sour cream with plant-based alternatives. The bold flavors of birria and spices will still shine through!
What’s the best way to keep nachos crispy for a party?
Bake the nachos just before serving, and wait to add any cold toppings or sauces until the last moment. Using sturdy, thick chips also helps them hold up to all those juicy toppings.
Final Thoughts
If you’re looking for a showstopper that will surprise and delight your friends, Birria Street Corn Nachos are your new secret weapon. They unite classic Mexican flavors in a totally irresistible way, and there’s no wrong time to whip up a batch. Give them a try, and watch the whole table light up with excitement!
Print
Birria Street Corn Nachos Recipe
- Total Time: 32 minutes (plus birria cooking time)
- Yield: 6–8 servings 1x
- Diet: Non-Vegetarian
Description
These Birria Street Corn Nachos are a delicious fusion dish combining the flavors of traditional Mexican birria with street corn, creating a mouthwatering appetizer perfect for any gathering.
Ingredients
For the Nachos:
- 1 pound shredded birria beef
- 1 large bag tortilla chips
- 2 cups grilled corn kernels
- 1/4 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup diced red onion
- 1 fresh jalapeño thinly sliced
- 1/4 cup chopped cilantro
- juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- salt to taste
- 2 cups shredded Oaxaca or Monterey Jack cheese
For the Consommé Ranch (optional):
- 1/4 cup birria consommé
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried dill
- pinch of salt
Instructions
- Preheat oven and prep ingredients: Preheat oven to 375°F (190°C). Prepare birria beef and consommé in advance. Grill or roast corn, then cut kernels from cob.
- Make street corn mixture: In a bowl, combine corn, mayonnaise, cotija cheese, red onion, jalapeño, cilantro, lime juice, chili powder, smoked paprika, and salt.
- Assemble and bake: Spread tortilla chips on a baking sheet. Top with shredded birria beef, cheese, and street corn mixture. Bake for 10–12 minutes until cheese is melted.
- Prepare consommé ranch: Whisk all ranch ingredients until smooth.
- Finish and serve: Drizzle nachos with consommé ranch, extra cotija, and cilantro. Serve hot with lime wedges.
Notes
- For extra flavor, serve with a side of warm consommé for dipping.
- To make spicier, add diced serrano peppers or hot sauce to the street corn mix.
- Street corn mixture can be made ahead and chilled until assembly.
- Prep Time: 20 minutes (excluding birria cooking time)
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 generous plate
- Calories: 560
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 60 mg
