summer-nachos

Best Dinner Food

Summer Nachos

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

Ingredients

  1. 3 tablespoons olive oil, divided

  2. 3 cups fresh yellow corn (from about 4 ears) or unthawed frozen corn

  3. 1 ½ teaspoons smoked paprika

  4. 1 ½ teaspoons kosher salt, divided

  5. 1 zucchini, chopped (2¼ cups)

  6. 1 12-ounce bag tortilla chips

  7. 6 ounces sharp Cheddar cheese, shredded (1½ cups)

  8. 2 avocados, cut into chunks

  9. ½ cup plain whole-milk yogurt

  10. 4 teaspoons fresh lime juice (from 2 limes), plus wedges for serving

  11. 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.