Street Corn Nachos

Step 1

Thaw avocado pulp according to package instructions.

Step 2

For avocado sauce; combine avocado pulp, mayonnaise, lime, habanero, cilantro, sugar and salt in a food processor and purée until smooth. Transfer to a squeeze bottle and store chilled for service.

Step 3

For each serving; place 140g of prepared chips on warm serving dish. Top with a drizzle of 42g avocado sauce, and 70 g corn salsa. Sprinkle with 15g of cheese and serve with 56g guacamole on the side.