Description
These No-Cook Summer ‘Nachos’ are a refreshing twist on the classic dish, perfect for hot days when you don’t want to turn on the oven. Fresh corn, creamy avocado, and zesty lime come together on crispy tortilla chips for a flavorful snack or appetizer.
Ingredients
Units
Scale
Corn Mixture:
- 1 large ear corn
- 2 tablespoons fresh lime juice
- 1 to 2 teaspoons mayonnaise
- 1/4 cup crumbled cotija or low-fat feta cheese, plus more for topping (optional)
- Kosher salt
Avocado Mixture:
- 1 avocado, halved and seeded
- 1 small clove garlic
- 1 red jalapeno chile pepper or similar, very thinly sliced (optional)
Additional:
- Tortilla chips, for serving
Instructions
- Corn Mixture: Cut the kernels off the cob using a chef’s knife; transfer to a small bowl. Add 1 tablespoon lime juice, the mayonnaise, cotija, and a pinch of salt. Stir to combine.
- Avocado Mixture: Scoop the avocado into another small bowl using a spoon. Add the remaining 1 tablespoon lime juice, garlic, and a pinch of salt. Mash until combined.
- Divide the avocado mixture, corn mixture, and jalapeno slices among tortilla chips—about 1 teeny scoop each! Top with more cotija, if desired.
Notes
- You can customize these nachos with additional toppings like diced tomatoes, cilantro, or a squeeze of hot sauce.
- For a spicier kick, leave the seeds in the jalapeno slices or use serrano peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg
