Summer Nachos

5.0
(1)

These vegetarian nachos are loaded with juicy corn, melted cheese, and a tangy avocado cream.

Summer Nachos
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

  1. 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.

  2. 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.

  3. 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.

  4. Meanwhile, blend avocados, yogurt, lime juice, and remaining ¾ teaspoon salt in a blender or food processor until smooth, about 1 minute.

  5. 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.

Related Articles