These are no ordinary nachos. Charred corn lends a smoky flavour that is offset by the fresh taste of coriander and tomato.
How long will it take?
What’s the serving size?
What do I need?
2 corn cobs
400g can black beans, drained and rinsed
Non-stick cooking spray
2 cups grated Monterey Jack cheese
2 cups grated cheddar cheese
350g corn chips
For the topping
1 jalapeno, thinly sliced
½ red onion, finely diced
Handful fresh coriander, roughly chopped
2 tomatoes, finely diced
1 avocado, roughly chopped
How do I make it?
Remove husk from corn. Char corn over a gas flame or on a grill over high heat. Let cool slightly before cutting kernels from the cobs with a sharp knife.
Heat oven to 200C. Cover a large baking tray with foil and spray lightly with cooking spray. Arrange 1/3 of corn chips on tray and sprinkle 1/3 of corn, 1/3 black beans, and 1/3 of both cheeses over. Repeat twice. Bake for 15 to 20 minutes, until cheese has melted.
While nachos are cooking prepare toppings. When cooked, take baking tray to the table with the toppings and let everyone add their favourite toppings to the nachos.