Food Recipes Summer Nachos 5.0 (1) 1 Review These vegetarian nachos are loaded with juicy corn, melted cheese, and a tangy avocado cream. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on July 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 30 mins Servings: 6 Great nachos rely on a few things: perfectly crispy chips, a bevy of tasty toppings, and enough cheese to sandwich the layers together. This vegetarian version does all this, and in a health-forward package to boot. There's paprika-spiked corn for pops of smoky sweetness, tender bits of sautéed zucchini, and a creamy avocado-yogurt topping that adds a dash of decadence to each bite. The toppings here add color and bright flavor. Serve family style for an easy dinner or as an appetizer for a bigger group. P.S. If you have one, it's worth using a mandoline to thinly shred the cabbage. Ingredients 3 tablespoons olive oil, divided 3 cups fresh yellow corn (from about 4 ears) or unthawed frozen corn 1 ½ teaspoons smoked paprika 1 ½ teaspoons kosher salt, divided 1 zucchini, chopped (2¼ cups) 1 12-ounce bag tortilla chips 6 ounces sharp Cheddar cheese, shredded (1½ cups) 2 avocados, cut into chunks ½ cup plain whole-milk yogurt 4 teaspoons fresh lime juice (from 2 limes), plus wedges for serving shredded red cabbage, sliced scallions, and chopped fresh cilantro leaves, for serving Directions Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Heat 2 tablespoons oil in a large skillet over medium-high. Add corn, paprika, and ½ teaspoon salt; cook, stirring often, until corn is tender, about 5 minutes. Transfer to a large bowl. Add remaining 1 tablespoon oil to skillet. Add zucchini and ¼ teaspoon salt; cook, stirring often, until golden and crisp-tender, 4 to 5 minutes. Transfer to bowl with corn and stir. Spread half the chips onto prepared baking sheet. Scatter with half the corn-zucchini mixture and sprinkle with half the cheese. Repeat with remaining chips, corn-zucchini mixture, and cheese. Bake until cheese is melted and golden, about 10 minutes. Meanwhile, blend avocados, yogurt, lime juice, and remaining ¾ teaspoon salt in a blender or food processor until smooth, about 1 minute. Top nachos with cabbage, scallions, and cilantro. Dollop with some avocado cream. Serve with lime wedges and remaining avocado cream. Kernels of Wisdom Here's a fact: Corn is a nutritionally bountiful whole grain, just like oats and barley. It's rich in fiber, which aids digestion; contains B vitamins, for overall well-being; and helps protect your vision, thanks to carotenoids, the pigments that make it a vibrant yellow. Rate it Print