As the end of summer approaches, making the most of late-summer produce is a delightful way to celebrate the season’s bounty. These nachos, featuring charred corn, jalapeño, and black beans, can be customised to suit any taste. Add ripe tomatoes, creamy guacamole, or an array of spices for a colourful and flavourful feast ideal for sharing on warm evenings.
Recipe for Charred Corn, Jalapeño, and Black Bean Nachos
This delicious dish takes only 10 minutes to prepare and 20 minutes to cook, serving 4-6 people.
Ingredients:
- 2 ears of corn – kernels removed from the core
- 2 tablespoons vegetable oil
- 200g black beans – tinned, drained and rinsed
- ½ teaspoon cumin seeds – lightly ground
- Sea salt and black pepper
- 2 limes
- ½ bunch coriander – finely chopped
- 2 jalapeños or green chillies – deseeded and finely chopped
- 200g tortilla chips
- 75g mozzarella – grated
- 100g mature cheddar – grated
- Soured cream – to serve
Instructions:
Begin by heating a large frying pan over high heat. Add the corn kernels and cook for five to ten minutes, stirring occasionally until they are nicely charred. Place the corn in a large mixing bowl.
Next, add the vegetable oil to the pan, followed by the black beans and ground cumin. Season well with salt and black pepper. Fry the beans over high heat for approximately five minutes, allowing them to crisp up and start to pop. Transfer these beans to the bowl with the corn.
Grate the zest of one lime into the bowl, and add the juice of one and a half limes. Mix in most of the coriander and chopped chilli, stirring everything together. Adjust the seasoning with additional lime juice or salt to taste.
Preheat the grill to high. Spread the tortilla chips across a baking tray or sheet, sprinkling both the grated mozzarella and cheddar cheeses evenly on top. Place under the grill for a few minutes until the cheese is melted and bubbling. If it begins to brown too quickly, turn off the grill and let the cheese finish melting in the residual heat.
Arrange the cheesy tortilla chips on a serving platter and top with the corn salsa. Complete the dish by dotting with soured cream and garnishing with the leftover coriander and chopped chillies.
Reporting based on coverage first published by theguardian.com.