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Creamy Corn & Smoked Sausage Nachos
Sweet corn, still warm from the skillet, meets savory smoked sausage in this rich take on loaded nachos. Instead of standard melted cheese, you'll build a creamy sauce right in the pan drippings using cream cheese and half-and-half. It's a deeply flavorful topping that coats thick tortilla chips beautifully. Fresh jalapeño and scallions cut through the richness, making it an appetizer you won't want to stop eating.
Equipment
- Cast iron skillet
- Stovetop
Ingredients
- 1 lb. hickory-smoked sausage (such as Conecuh), chopped (about 4 cups)
- 1 ½ cups fresh yellow corn kernels (from 3 ears)
- 1 cup chopped sweet onion (from 1 small onion)
- ¼ tsp. kosher salt
- 2 tsp. Creole seasoning, divided
- 1 (8-oz.) pkg. cream cheese, softened
- ½ cup half-and-half
- 8 oz. thick tortilla chips (such as Tortiyahs!)
- 1 small jalapeño chile, finely chopped (about ¼ cup)
- 1 scallion, thinly sliced (about 1 Tbsp.)
Instructions
- 1Warm a large cast-iron skillet over medium-high heat. Toss in the chopped smoked sausage and cook for about 8 minutes, stirring occasionally until well browned. Getting a good sear on the sausage builds the flavor base for the entire dish.
- 2Use a slotted spoon to move the browned sausage to a plate lined with paper towels. Keep 2 tablespoons of the pan drippings in the skillet and discard the rest.
- 3Stir the fresh corn kernels, chopped sweet onion, kosher salt, and 1 1/2 teaspoons of the Creole seasoning into the reserved drippings. Cook the mixture for 5 to 8 minutes, stirring occasionally until the vegetables soften.
- 4Pour in the half-and-half and add the softened cream cheese. Stir continuously for about 1 minute until the cheese melts completely, then take the skillet off the heat. Constant stirring prevents the dairy from scorching.
- 5Arrange the thick tortilla chips on a large serving platter or in a clean skillet. Distribute the creamy corn mixture evenly over the chips, then scatter the cooked sausage, chopped jalapeño, and sliced scallion on top. Dust the nachos with the remaining 1/2 teaspoon of Creole seasoning.
Notes
- Chips: Use thick, sturdy restaurant-style tortilla chips so they don't get soggy under the heavy cream sauce.
- Prep ahead: You can chop the sausage, onion, and jalapeño a day in advance to save time.
- Swap: If you can't find fresh corn, thawed frozen corn works well in a pinch.
Recipe Details
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