Name: Nachos with grilled corn
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 bag corn chips (my bag was 150g); 1 cup grated mozzarella; 1 cup grated cheddar; 2 ears of corn (grilled & kernels cut off the cob); 2 ripe avocados; juice of 1/2 lemon; salt & pepper to taste; 2 ripe tomatoes (finely chopped); 1 small onion (finely chopped); handful fresh coriander (cilantro, finely chopped); juice of 1/2 lemon; sour cream; fresh chillies (finely chopped (optional)); salt & pepper to taste

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I’m going to get real with you. If you are not scrambling to make this right now, we can’t be friends. Why? Because these nachos are everything right now. They are happiness-enducing, colourful and delicious mouthfuls and you will not want to stop eating them. I’m not even lying. Between C and I we finished a massive plate full within a few minutes. It’s just so freaking good.

I mean, what’s not to love? Crisp corn chips topped with oozy, melted cheese and sweet, grilled corn served with creamy guacamole, fresh and zest salsa and cool sour cream. Droooool! The addition of corn is absolutely necessary as it adds a pop of sweetness against the creaminess of the guacamole and sour cream and the saltiness of the cheese.

Of course this isn’t an everyday or even an every week kind of dish. It’s a treat and when I have treats, I do it properly. This also makes for excellent entertaining food. You can make a big oven-tray full for a casual gathering and serve the guacamole and salsa in little bowls so everyone can help themselves. Add a few cold beers and you have an instant party!

Nachos with grilled corn

Crisp nachos topped with cheese, grilled corn, guacamole and salsa.

5 from 1 vote

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Course: Dinner

Cuisine: Mexican, Tex-Mex

Keyword: Easy nachos recipe, Nachos, Nachos recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

0 minutes

Total Time: 35 minutes

Servings: -4

Calories: 571kcal

Author: Alida Ryder

Ingredients

1 bag corn chips my bag was 150g
1 cup grated mozzarella
1 cup grated cheddar
2 ears of corn grilled & kernels cut off the cob

for the guacamole

2 ripe avocados
juice of 1/2 lemon
salt & pepper to taste

for the salsa

2 ripe tomatoes finely chopped
1 small onion finely chopped
handful fresh coriander cilantro, finely chopped
juice of 1/2 lemon

to serve

sour cream
fresh chillies finely chopped (optional)
salt & pepper to taste

Instructions

Pre-heat the oven to 220°c.
Place the corn chips on a baking sheet and top with the cheese and grilled corn.
Place in the oven and allow to bake for 5-10 minutes until the cheese is melted.
To make the guacamole, mash together all the ingredients and set aside.
To make the salsa, combine the ingredients and set aside.
To serve, top the nachos with guacamole, salsa and sour cream and finish with a sprinkle of chopped chilli (if using).
Serve immediately.

Nutrition