“Smoky Street Corn ‘Nachos”

Allergens

Dairy (cheese)

Ingredients

• 2 cups tortilla chips 1 can (15 oz) whole kernel corn, drained 1 cup shredded cheddar cheese 1/4 cup fresh cilantro, chopped 1 jalapeño pepper, finely chopped 1 lime, juiced 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin Salt and pepper, to taste 1 tablespoon olive oil

Instructions

1. In a large skillet or griddle over medium high heat, add the corn and cook for 4 minutes, stirring occasionally until slightly charred.
2. In a small bowl, mix together the smoked paprika, cumin, salt, and pepper.
3. Add the spice mixture to the cooked corn and toss well to coat.
4. Drizzle the olive oil over the tortilla chips and arrange them in a single layer on a baking sheet.
5. Top the chips with the seasoned corn, shredded cheddar cheese, chopped jalapeño, and lime juice.
6. Bake in a preheated 375°F oven for 8 10 minutes until the cheese is melted and bubbly.
7. Remove from the oven, sprinkle with fresh cilantro, and serve immediately.

Chef’s Insight

Add some black beans or diced tomatoes to make this a complete meal.

Notes

Feel free to adjust the spiciness of this dish by adding more or less jalapeño.