INGREDIENTS
2 ears sweet corn
2 tbsp. extra-virgin olive oil
1/2 sweet onion, diced
2 cloves garlic, minced
1 medium zucchini, halved lengthwise and thinly sliced
2 1/2 c. store-bought red salsa
2 tbsp. minced chipotle peppers in adobo sauce
1 1/2 c. low-sodium chicken broth
14 oz. thick tortilla chips
Juice and zest of 2 limes
kosher salt
Freshly ground black pepper
1/2 c. queso fresco, crumbled, for garnish
1/2 bunch fresh cilantro leaves, roughly chopped, for garnish
1/2 avocado, thinly sliced, for garnish
Lime wedges, for garnish
DIRECTIONS
- Preheat oven to 375°. In a large skillet over medium-high heat, add corn and sear, turning cobs every 2 minutes to evenly char. Remove corn from skillet and slice kernels off each cob, discarding the cobs.
- Pour oil into skillet and cook onion and garlic, 2 to 3 minutes. Reduce heat to medium and continue to cook, 2 minutes. Stir in zucchini and cook, 4 to 5 minutes more. Add corn and toss together. Remove half the mixture from skillet and set aside.
- Add salsa, adobo, and broth and stir together. Bring mixture to a boil and begin adding tortilla chips, a handful at a time, folding gently to coat every chip. Allow chips to soak up some liquid before adding more. Repeat until all chips have been added and evenly mixed.
- Add lime zest and juice, season with salt and pepper, and gently fold together. Bake until all liquid has been absorbed, 12 to 15 minutes. Finish chilaquiles by topping with remaining zucchini and corn mixture, queso fresco, sliced avocados, and cilantro. Serve with lime wedges.
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DL::JG
