Nachos with grilled corn

Nachos with grilled corn

Course Mexican, Nachos, Tex-Mex
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 -4
Author Alida Ryder


  • 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


  • 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.