Buzz
Photo: Greg DuPreeThe key to exceptional nachos is a combination of perfectly crunchy chips, a variety of flavorful toppings, and a generous layer of cheese to hold everything together. This vegetarian rendition achieves all that while offering a healthier twist. It features smoky paprika-infused corn for a touch of sweetness, sautéed zucchini for a tender bite, and a rich avocado-yogurt sauce that elevates each mouthful. The vibrant toppings bring both color and freshness to the dish. Ideal for a casual family dinner or as a crowd-pleasing appetizer, this recipe is a winner. Pro tip: A mandoline can be a game-changer for thinly slicing 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 your oven to 400°F and line a baking sheet with parchment paper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the corn, smoked paprika, and ½ teaspoon of salt. Cook, stirring frequently, until the corn is tender, approximately 5 minutes. Transfer the mixture to a large bowl.
-
Add the remaining 1 tablespoon of oil to the skillet. Toss in the zucchini and ¼ teaspoon of salt. Cook, stirring often, until the zucchini is golden and tender-crisp, about 4 to 5 minutes. Combine with the corn mixture in the bowl.
-
Spread half of the tortilla chips onto the prepared baking sheet. Layer with half of the corn-zucchini mixture and sprinkle with half of the shredded cheese. Repeat with the remaining chips, mixture, and cheese. Bake until the cheese is melted and golden, about 10 minutes.
-
While the nachos bake, blend the avocados, yogurt, lime juice, and the remaining ¾ teaspoon of salt in a blender or food processor until smooth, about 1 minute.
-
Once the nachos are out of the oven, top them with shredded red cabbage, scallions, and cilantro. Add dollops of the avocado cream and serve with lime wedges and extra avocado cream on the side.
Kernels of Wisdom
Corn is a nutrient-dense whole grain, comparable to oats and barley. Packed with fiber to support digestion, B vitamins for overall health, and carotenoids—the pigments responsible for its bright yellow hue—it also promotes healthy vision.
