Ultimate Summer Nachos With Charred Corn, Chicken, and Cheese
Brimming with smoky sweetness, tender bites, and creamy sauce in every crunchy scoop.
Few foods capture the easy, joyful spirit of summer quite like a sheet pan loaded with crispy nachos heaped with juicy chicken, charred sweet corn, and rivers of bubbly cheese sauce. This recipe is engineered for gatherings: It’s big, bold, and offers layers of contrasting flavors and textures—from golden toasted chips and smoky-sweet corn to zingy fresh toppings and an avalanche of cheese. Whether you’re grilling poolside, feeding a crowd after a day outside, or just indulging in a dinner that feels like a celebration, these nachos bring peak summer flavor in each bite.
Why These Nachos Are Summer Party-Worthy
- Freshly Grilled Sweet Corn: Adds a juicy pop and subtle smokiness that’s impossible with frozen or canned.
- Shredded Chicken (Homemade or Rotisserie): Coated in a flavorful sauce for tender, savory bites in every scoop.
- Cheddar Cheese & Creamy Cheese Sauce: A mix of grated cheese and a silky sauce gives the nachos superior melt and coverage.
- Tons of Contrasting Toppings: Tomatoes, onions, pickled jalapeños, cilantro, and more pack in brightness and crunch.
- Oven-Baked Finish: The broiler (or hot oven) ensures every cheese strand is gooey and every chip golden at the edges.
Essential Ingredients
- Tortilla Chips (store-bought or homemade)
- Sweet Corn (preferably ears of fresh summer corn)
- Cooked Chicken Breast (shredded, from homemade baked breasts or rotisserie)
- Cheddar Cheese (freshly grated for smooth melting)
- Jalapeños (fresh and/or pickled for balance)
- Tomatoes, Red Onion, Cilantro, Avocado (for freshness and color)
- Cream or Crema (for a cooling drizzle)
- Lime Wedges (to boost everything with acidity)
How to Make Summer Corn, Chicken, and Cheese Nachos
1. Char the Corn
Start with fresh ears of corn. Grill them over high heat (outdoor grill preferred, but a grill pan works too) until kernels are deeply golden and scattered with brown spots. Every turn of the cob builds more smoky intensity and caramelization. Let cool before slicing kernels from the cob.
2. Prepare the Chicken
You can use shredded rotisserie chicken for speed, but baked or grilled chicken breast yields extra-juicy results. To make your own:
- Roast bone-in, skin-on chicken breasts (seasoned with salt, pepper, a drizzle of oil) at 425°F, until internal temp is 160°F. Rest 10 minutes, then shred and discard skin and bones.
- Toss hot shredded meat with salt and a sauce of your choice (like BBQ or taco sauce) for an instant upgrade.
3. Make the Cheese Sauce
Instead of relying on shredded cheese alone, this recipe layers a quick stovetop cheese sauce over and between the chips for extra creaminess. Combined with additional grated cheese, it creates maximum melt and stretch without dry patches.
- Melt butter in a saucepan, whisk in flour to form a roux.
- Slowly whisk in whole milk, stirring until thickened.
- Off-heat, add plenty of shredded cheddar; stir until smooth and glossy.
- Season with a pinch of cayenne, garlic powder, or hot sauce for zip.
4. Build the Nachos in Layers
- First Layer: Spread half the chips on a rimmed baking sheet or shallow casserole. Smother with half the cheese sauce and some shredded cheese. Scatter half the chicken, charred corn, and any other protein/topping you like.
- Second Layer: Add the rest of the chips and repeat with remaining cheese sauce, chicken, and corn.
- Top Layer: Finish with jalapeños and one final snowstorm of cheddar.
5. Bake Until Bubbling
Slide the nachos under a broiler or into a hot 400°F oven for 5–8 minutes—just long enough to melt everything and slightly toast the chip edges. Watch closely to prevent burning. Remove when the cheese is melted, bubbling, and golden.
6. Top and Serve
- Shower with diced tomatoes, red onion, and avocado for freshness.
- Add pickled jalapeños, radish, and cilantro for punch and color.
- Finish with drizzled crema or sour cream and squeezes of lime.
What others are reading
Pro Tips for Perfect Nachos
- Homemade Chips Stay Crispy Longer: Freshly fried tortilla chips (from corn tortillas) hold up best to cheese and saucy toppings.
- Don’t Overload the Sheet: Pile chips in an even, not-too-thick layer for every chip to get some toppings and good cheese coverage.
- Layer Cheese Strategically: Cheese sauce and meltable cheese between layers help prevent dry chips in the middle.
- Add Cold Toppings After Baking: Tomato, avocado, onion, and herbs go on last to stay fresh and vibrant.
- Eat Immediately: Nachos are best hot from the oven; the crisp-tender contrast fades as they sit.
Serving Suggestions & Variations
- Add Smoky BBQ Sauce: Toss the shredded chicken in a smoky-sweet barbecue sauce for extra depth.
- Mix Up the Protein: Swap in shredded pork, ground beef, black beans, or grilled shrimp as desired.
- Try Different Cheeses: Monterey Jack, pepper jack, or a Mexican melting cheese blend bring varied flavors.
- Serve With Dips: Salsa, guacamole, and extra crema or sour cream on the side are classics.
- Make It Vegetarian: Use a mix of beans, squash, or sautéed mushrooms instead of chicken.
Ingredient Table
| Ingredient | Purpose | Notes |
|---|---|---|
| Tortilla chips | Crunchy base | Homemade or sturdy store-bought |
| Chicken breast | Protein | Baked, grilled, or rotisserie; shredded |
| Fresh corn | Sweetness, texture | Grilled is best; slice off cob |
| Cheddar cheese | Melt, flavor | Grated or in cheese sauce |
| Jalapeños | Heat, acidity | Fresh or pickled |
| Cilantro, tomato, onion | Freshness, crunch | Add after baking |
| Crema or sour cream | Creamy finish | Drizzle before serving |
Frequently Asked Questions (FAQs)
Q: Can I make these nachos ahead of time?
A: It’s best to bake and serve nachos fresh for optimal crunch and cheese pull. You can, however, prep each component—char the corn, shred the chicken, make the cheese sauce—a day ahead and refrigerate them separately. Assemble and bake just before serving.
Q: What’s the best way to char corn if I don’t have a grill?
A: Use a cast iron skillet or grill pan on the stovetop, turning ears to get deep, even blistering. You can also broil them on a baking sheet, rotating often for a charred effect.
Q: Which chips hold up best under all the toppings?
A: Homemade chips, fried from corn tortillas, are sturdiest and stay crisp longer. If using store-bought, choose thick-cut, sturdy options labeled for nachos.
Q: Can I substitute another cheese for cheddar?
A: Absolutely. Monterey Jack, pepper jack, or even Oaxaca cheese all melt beautifully. Blend for extra depth.
Q: How can I make these nachos vegetarian?
A: Skip the chicken and layer in black beans or sautéed vegetables like bell peppers and mushrooms. The cheese sauce and toppings will still shine.
Tips for Ultimate Summer Nachos Success
- Always season each layer—lightly salt chips, chicken, and corn as you go for building flavor in every bite.
- Layer ingredients for even distribution, so no chip is left bare or dry.
- Serve with lime wedges for a hit of acidity with every handful.
- Enjoy outside if possible—these vibrant nachos are made for summer gatherings.
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