Pico de Gallo:

2 to 3 large tomatoes, seeded and chopped (2 cups)

1/2 cup minced fresh cilantro

1/4 cup chopped onion

Juice of 1 medium lime

2 tablespoons diced jalapeno pepper

Salt and pepper to taste

Fresh Corn Nachos:

2 cups tortilla chips

1/2 cup chopped onion

1 tablespoon butter, cubed

1 1/2 cups fresh or frozen corn, thawed

1 can (4 ounces) chopped green chilies, drained

2 tablespoons water

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 cup cubed smoked turkey breast

1 cup canned black beans, rinsed and drained

1 1/4 cups (5 oz) Mozzarella, shredded (We suggest Patria or Fancy Brand)

1 1/4 cups (5 oz) Wood River Creamery Triple Pepper Cheddar Gruyere cheese, shredded

Sour cream

Pico de Gallo:

1. In a large bowl, combine all pico de gallo ingredients.
2. Season with salt and pepper to taste.

Fresh Corn Nachos:

1. Preheat broiler. Line a 15 x 10-inch baking pan with parchment paper. Arrange tortilla chips in a single layer on the prepared pan.
2. In a large skillet, sauté the onion in butter over medium-high heat for 4-5 minutes or until crisp-tender.
3. Reduce heat to medium. Stir in the corn, green chilies, water, chili powder, and cumin. Bring to a gentle boil, stirring occasionally.
4. Reduce heat, cover, and simmer for 5-6 minutes or until corn is tender. Remove from heat.
5. Stir in the turkey and black beans.
6. Spoon the corn mixture over the chips. Sprinkle evenly with Patria Mozzarella and Triple Pepper Cheddar Gruyere.
7. Broil 6 inches from the heat for 2-3 minutes or until the cheese is melted and bubbly.
8. Top nachos with pico de gallo and sour cream.

Recipe Courtesy of Dairy Farmers of Wisconsin