Corn-and-Smoked Sausage Nachos


Whether you watch the Super Bowl for the football or the commercials, Test Kitchen Professional Ivy Odom has party-ready nachos that will steal the show.

Corn-and-Smoked Sausage Nachos

Antonis Achilleos; Prop Stylist: Christine Keely; Food Stylist: Ruth Blackburn

Active Time:
30 mins
Total Time:
30 mins

When the Super Bowl rolls around, I don’t really pay attention to which teams are playing or who’s performing during halftime. As with any good party in the South, the main priority is the food. Watching the game at home provides certain perks that you can’t enjoy at tented tailgates. There’s nothing like sneaking away to the kitchen to whip up a last-minute dish while hungry fans are grazing away on premade snacks.

Best served hot off the stove, these Corn-and-Smoked Sausage Nachos will be devoured before the end of the first quarter. Inspired by my mother’s jalapeño-popper dip, this creamy corn-studded cheese sauce blankets the crunchy tortilla chips in the best way (though Mama swears by a potato chip for any dip that includes a base of cream cheese and sweet onions). To make things even better, I add Alabama-made Conecuh sausage—beloved throughout the South for its rich flavor. If you can’t find it in your local supermarket, your favorite smoked sausage will work.


  • 1 lb. hickory-smoked sausage (such as Conecuh), chopped (about 4 cups)

  • 1 1/2 cups fresh yellow corn kernels (from 3 ears)

  • 1 cup chopped sweet onion (from 1 small onion)

  • 1/4 tsp. kosher salt

  • 2 tsp. Creole seasoning, divided

  • 1 (8-oz.) pkg. cream cheese, softened

  • 1/2 cup half and half

  • 8 oz. thick tortilla chips (such as Tortiyahs!)

  • 1 small jalapeño chile, finely chopped (about 1/4 cup)

  • 1 scallion, thinly sliced (about 1 Tbsp.)


  1. Heat a 12-inch cast-iron skillet over medium-high. Add sausage; cook, stirring occasionally, until browned, about 8 minutes. Transfer sausage to a paper towel-lined plate using a slotted spoon; set aside. Reserve 2 tablespoons drippings in skillet; discard remaining drippings.

  2. Add corn, chopped onion, salt, and 1 1/2 teaspoons of the Creole seasoning to drippings in skillet; cook, stirring occasionally, until vegetables are tender, 5 to 8 minutes. Add softened cream cheese and half-and-half, stirring until cream cheese melts, about 1 minute. Remove from heat.

  3. Place tortilla chips in a large skillet or on a platter. Spoon corn mixture evenly over chips; top with reserved sausage, jalapeño, and scallion. Sprinkle with remaining 1/2 teaspoon Creole seasoning. Serve immediately.

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