CORN & CHORIZO NACHOS

MAKES 4 TO 6 SERVINGS

1 tsp vegetable oil 2 fresh chorizo sausages, casing removed and meat crumbled

(about 170 g total)

1/3 cup sour cream grated zest and juice of 1 lime, divided

2 green onions, chopped, divided 1 tbsp seeded and finely chopped jalapeño

pepper (optional) salt and pepper

2 cups cooked corn kernels

1 tsp chili powder

1 tsp smoked paprika

4 cups corn chips

1 cup shredded Cheddar cheese, divided 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.