Name: Weeknight Cheesy Summer Corn Nachos
Total time: 100 min
Yield: 6
Ingredients: For the Pickled Radishes:; 1/2 cup red or white wine vinegar (120ml); 1/4 cup water (60ml); 2 tablespoons granulated sugar; 2 teaspoons kosher salt; 1/2 teaspoon whole mustard seeds; 1/4 teaspoon whole coriander seeds; 1/4 teaspoon whole black peppercorns; 1 bay leaf; 1 bunch radishes (about 10 to 13 radishes), tops trimmed and discarded, radishes thinly sliced; For the Bourbon Barbecue Sauce:; 1/2 cup ketchup (120ml); 1/2 cup homemade chicken stock or store-bought low-sodium chicken broth (120ml); 1/2 cup light brown sugar; 1/4 cup cider vinegar (60ml), plus more if needed; 1/4 cup plus 1 tablespoon bourbon (75ml), divided; 1 small onion, grated on the large holes of a box grater (about 4 ounces; 115g); 2 tablespoons Dijon mustard (30ml); 1 tablespoon dark molasses (15ml); 1 tablespoon soy sauce (15ml); 1 tablespoon Worcestershire sauce (15ml); 2 teaspoons hot sauce (10ml), plus more if needed; 1/2 teaspoon freshly ground black pepper; For the Nachos:; 3 to 4 cups peanut, vegetable, or canola oil, for frying (see note); 20 fresh corn tortillas, cut into 6 wedges each (see note); 3 ears grilled shucked sweet corn , kernels sliced off with a sharp knife; 2 cups (10 ounces) cooked shredded cooked chicken meat (see note); 8 ounces Pepper Jack cheese (225g), grated; 1/4 cup thinly sliced pickled or fresh jalapeños, stemmed (and seeded, if you want to reduce their heat)

Ingredients

(Servings: 6)

1/2 cup red or white wine vinegar (120ml)

1/4 cup water (60ml)

2 tablespoons granulated sugar

2 teaspoons kosher salt

1/2 teaspoon whole mustard seeds

1/4 teaspoon whole coriander seeds

1/4 teaspoon whole black peppercorns

1 bay leaf

1 bunch radishes (about 10 to 13 radishes), tops trimmed and discarded, radishes thinly sliced

1/2 cup ketchup (120ml)

1/2 cup homemade chicken stock or store-bought low-sodium chicken broth (120ml)

1/2 cup light brown sugar

1/4 cup cider vinegar (60ml), plus more if needed

1/4 cup plus 1 tablespoon bourbon (75ml), divided

1 small onion, grated on the large holes of a box grater (about 4 ounces; 115g)

2 tablespoons Dijon mustard (30ml)

1 tablespoon dark molasses (15ml)

1 tablespoon soy sauce (15ml)

1 tablespoon Worcestershire sauce (15ml)

2 teaspoons hot sauce (10ml), plus more if needed

1/2 teaspoon freshly ground black pepper

3 to 4 cups peanut, vegetable, or canola oil, for frying (see note)

20 fresh corn tortillas, cut into 6 wedges each (see note)

3 ears grilled shucked sweet corn , kernels sliced off with a sharp knife

2 cups (10 ounces) cooked shredded cooked chicken meat (see note)

8 ounces Pepper Jack cheese (225g), grated

1/4 cup thinly sliced pickled or fresh jalapeños, stemmed (and seeded, if you want to reduce their heat)

1 cup (5 ounces; 140g) chopped grape or cherry tomatoes

1/2 small red onion, cut into small dice

1 ripe Hass avocado, pitted, flesh scooped from skin, and cubed

1/2 cup sour cream or crema (120ml)

1/4 cup picked cilantro leaves

1 1/2 cups Nacho Cheese Sauce

Weeknight Cheesy Summer Corn Nachos

Ingredients

For The Pickled Radishes

For The Bourbon Barbecue Sauce

For The Nachos

Steps

Nutrition Facts

Comments

Weeknight Cheesy Summer Corn Nachos

Ingredients

For The Pickled Radishes

For The Bourbon Barbecue Sauce

For The Nachos

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts