ACTIVE TIME 20 MINUTES TOTAL TIME 30 MINUTES SERVES 6
3 Tbsp. olive oil, divided3 cups fresh yellow corn (from about 4 ears) or unthawed frozen corn1 ½ tsp. smoked paprika1 ½ tsp. kosher salt, divided1 zucchini, chopped (2 ¼ cups)1 12-oz. bag tortilla chips6 oz. sharp Cheddar cheese, shredded (1 ½ cups)2 avocados, cut into chunks½ cup plain whole-milk yogurt4 tsp. fresh lime juice, plus wedges for serving(from 2 limes)Shredded red cabbage, sliced scallions, and chopped fresh cilantro leaves, for serving
PREHEAT oven to 400°F. Line a rimmed baking sheet with parchment paper. Heat 2 tablespoons oil in a large skillet over medium-high. Add corn, paprika, and ½ teaspoon salt; cook, stirring often, until corn is tender, about 5 minutes. Transfer to a large bowl.
ADD remaining 1 tablespoon…
