Corn–and–Smoked Sausage Nachos

Name: Corn–and–Smoked Sausage Nachos
Total time: 30 min
Cuisine: American
Ingredients: 1 pound (4 cups / 455 g) hickory-smoked sausage, such as Conecuh, cut into ½-inch (12-mm) pieces; 1 pound (4 cups / 455 g) hickory-smoked sausage, such as Conecuh, cut into ½-inch (12-mm) pieces; 1½ cups (220 g) fresh yellow corn kernels (from 3 ears); 1 cup (110 g) chopped sweet onion (from 1 small onion); 1 cup (110 g) chopped sweet onion (from 1 small onion); ¼ teaspoon kosher salt; 2 teaspoons Creole seasoning, divided; 1 (8-ounce / 226-g) package cream cheese, softened; ½ cup half-and-half; 8 ounces (225 g) thick tortilla chips or wavy kettle-cooked potato chips; 8 ounces (225 g) thick tortilla chips or wavy kettle-cooked potato chips; 1 small jalapeño chile, finely chopped; 1 green onion, thinly sliced (1 tablespoon)

Preparation info

Serves
6

Difficulty
Easy
Ready in
30 min

Appears in

My Southern Kitchen

By Ivy Odom

Published 2025

About

Unless my Dawgs are playing, I don’t really care to be glued to the TV during football season. Like any good Southerner, I want the SEC to beat everyone else, but I’ll gladly volunteer to be in charge of the game-time snacks if Georgia’s not playing. Game-watching at home provides certain advantages to tented tailgates. At home, I can sneak to the kitchen to whip up a last-minute dish while hungry fans are happily grazing away at pregame snacks.

Best served hot off the stove, these

Ingredients

Americas
United States
Snack
Starter
South America

Ingredients

Method