Mexican style grilled corn loaded nachos with tomatoes, salsa, homemade cheddar cheese sauce giving you the perfect no bake, no oven, sinful appetiser.
Crunchy corn chips/ nachos that are loaded with the most delicious and creamy homemade spicy cheese sauce, lots of grilled or pan roasted corn and olives, tomatoes - these loaded nachos are my favourite thing to make and it the best no oven, no bake sinful appetiser recipe for a netflix-n-chill kind of night.
2 things that make this recipe for loaded nachos special, are 1) grilled corn & 2) homemade nachos cheese sauce. I love corn and more than anything, I love grilled corn. Toasted, charred corn that gets a little crispy, adds great texture to this recipe. See how I have used grilled corn in this salad & in this curry.
How to make grilled/ roasted corn?
My favourite method is to use a griller. Add some olive oil to a hot grill pan and add your thawed frozen corn to it. Let it get crunchy and toasted for a few minutes. Alternatively, you can also make grilled corn on a non-stick pan.
Homemade Nacho Cheese Sauce
Another thing that makes this recipe for loaded nachos so awesome, is this simple and easy no fuss, thick and creamy nacho cheese sauce.
How to make homemade nacho cheese sauce?
Things you need?
- butter, flour & milk to make the most basic white sauce/ béchamel sauce
- cheddar cheese - crumbled or shredded
- salt, pepper, red chilli powder
- Start by heating some butter in a pan and adding flour to it.
- Mix until the mixture is lightly toasted and light brown in colour.
- Add milk, let this come to a boil.
- Then add cheese, chilli powder, salt & pepper.
- Mix on low heat until the cheese has completely melted.
- Transfer to a glass bowl to be used with your nachos
What else can you eat with homemade orange cheddar cheese sauce?
- baked garlic butter french fries
- mushroom samosas
- parmesan potato baked wedges
- mushroom puffs
- garlic chicken puffs
- oven baked sweet potato fries
How to make no bake, no oven, cheesy loaded nachos?
All of our condiments are ready and all we need to do now, is to assemble them. What I am using is: grilled corn, homemade cheese sauce and some freshly chopped tomatoes, that are mixed with 2 tbsps of salsa.
Transfer your nachos to a platter, add the tomatoes, 1/2 of the grilled corn, pour the cheese sauce, remaining grilled corn, olives, chopped coriander or any toppings of your choice.
What else can you add as topping for cheesy loaded nachos?
- grilled chicken
- olives
- jalapeños
- homemade guacamole
- sour cream
Related recipes from the blog that you might enjoy:
- french onion yogurt dip with caramelised onions
- beetroot hummus
- lemon & garlic yogurt dip
- classic hummus
- guacamole
Grilled Corn Loaded Nachos with Homemade Cheese Sauce
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 people 1x
- Category: Appetizer
- Cuisine: American, Mexican
Description
Mexican style grilled corn loaded nachos with tomatoes, salsa, homemade cheddar cheese sauce giving you the perfect no bake, no oven, sinful appetiser.
Ingredients
Grilled Corn
- 1 1/2 cup sweet corn (thawed)
- 1 tbsp olive oil (extra virgin)
- 2 tbsp butter (regular salted)
- 2 tbsp all purpose flour (maida)
- 3/4 cup milk
- 1/2 cup cheddar cheese (shredded or crumbled)
- 1/2 tsp chilli powder
- salt
- pepper
Loaded Nachos
- 3/4 cup tomatoes (chopped)
- 2 tbsp salsa
- 1/8 cup coriander (chopped)
- 60 grams Nachos
Instructions
Grilled Corn
- In a grill pan or non stick pan, heat olive oil and add thawed corn to it. Cook on medium flame for a few minutes until the corn is roasted and turns light brown in colour. Transfer to a glass bowl and keep aside.
Cheese Sauce
- Add butter to a pan and let melt on low flame. Add all purpose flour and whisk until the butter and flour mixture begins to turn brown in colour (around 40 seconds to 1 minute). Add milk and bring this to a boil. The sauce will thicken at this point. Keep the flame low throughout and do not stop stirring at any point. Add the shredded cheddar cheese, salt, pepper and chilli powder. Mix for a few seconds until the cheese has completely melted. Transfer to a glass bowl to be used for the nachos.
Nachos
- In a medium bowl, add tomatoes and salsa. Mix and keep aside.
- To a large platter, add the corn chips or nachos, all of the tomato mixture over it. Add 1/2 cup of grilled corn and spread evenly on the nachos. Pour over the cheese sauce covering all the chips. (If the sauce has thickened up, add 1-2 tbsp of milk to loosen it) Add the remaining grilled corn over the loaded nachos. Top with chopped coriander, olives or any toppings of your choice.
O yummy! That's mouth-watering good!
Thank you Shradha. 🙂