Makes: 6-8 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Recipe Note: Gluten Free

  • Make it Paleo: use grain-free tortilla chips, skip the cheese
  • Make it Vegetarian: use plain prepared jackfruit or black beans instead of chicken
Korean Nachos blog

Recipe Development, Photography and Food Styling by: Lauren Grant


2 ears of corn, shucked
2 cups shredded cooked chicken
3 tablespoons Sir Kensington’s Gochujang Everything Sauce, plus more for serving
1 tablespoon low-sodium soy sauce
10 ounces corn tortilla chips
1 cup shredded sharp Cheddar
2 roma tomatoes, seeded and diced
½ cup chopped cilantro
½ cup chopped kimchi
½ cup chopped scallions (2 scallions)
2 teaspoons sesame seeds


  1. Preheat oven to 400ºF with rack set in middle position. Lightly coat a baking sheet with nonstick spray.
  2. Heat a grill pan or cast iron skillet over medium-high heat. Coat corn with nonstick spray and cook in grill pan until charred on all sides, 10 minutes. Transfer corn to a cutting board to cool slightly; cut kernels from cobs.
  3. Toss chicken with Gochujang Everything Sauce and soy sauce to coat.
  4. Place tortilla chips in a single layer on prepared baking sheet.
  5. Top chips with corn, chicken mixture, and cheese. Bake until chicken is heated through and cheese is melted, about 6 minutes.
  6. Meanwhile combine tomatoes, cilantro, kimchi, and scallions.
  7. Top nachos with tomato mixture and sprinkle with sesame seeds. Drizzle nachos with additional Gochujang Everything Sauce and serve immediately.