Corn & Chorizo Nachos

Photography: Tango/C. | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 6 servings



In skillet, heat oil over medium-high heat. Add chorizo and cook, breaking up meat with wooden spoon, until golden brown, about 8 minutes. Set aside.

Meanwhile, in small bowl, combine sour cream, lime zest, half of the lime juice and half of the green onions, and jalapeño, if using. Season with salt and pepper; set aside.

In separate bowl, combine corn, chili powder, paprika and remaining lime juice.

Preheat oven to 425°F; grease rimmed baking sheet. Spread chips on prepared baking sheet. Sprinkle with half of the Cheddar cheese. Top with seasoned corn, reserved chorizo and remaining Cheddar cheese. Bake until cheese is melted, about 5 minutes. Top with remaining green onions and serve with reserved sour cream mixture

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 5 g
  • Sodium 400 mg
  • Sugars 2 g
  • Protein 15 g
  • Calories 464
  • Total fat 21 g
  • Cholesterol 45 mg
  • Saturated fat 8 g
  • Total carbohydrate 54 g
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Lunch & Dinner

Corn & Chorizo Nachos