Georgina Hayden's recipe for charred corn, jalapeño and black bean nachos is a quick and easily customisable snack, designed to be enjoyed by both kids and adults. The dish combines charred corn kernels, crispy black beans, and a zesty lime and coriander salsa, all piled onto cheesy tortilla chips.
Corn is a late-summer staple in Hayden's house, but its arrival often brings a touch of melancholy as summer ends. To counter this, she prefers to entertain more and make the most of warm, light evenings. These nachos serve as a solid base that can be adapted to whatever is in the pantry.
Customisable base for any palate
The recipe is flexible: ripe tomatoes can be chopped and added, avocados can be served as a side of guacamole, and a well-stocked spice cupboard can contribute sweet smoked paprika or crushed coriander seeds to the fried beans. Adjust the chilli level for younger palates and enjoy with friends, ideally in the evening sun.
Preparation and cooking steps
Preparation takes 10 minutes, with 20 minutes of cooking, serving 4-6 people. Ingredients include two ears of corn (kernels cut off the core), two tablespoons of vegetable oil, 200g of tinned black beans (drained and rinsed), half a teaspoon of lightly ground cumin seeds, sea salt and black pepper, two limes, half a bunch of finely chopped coriander, two jalapeños or green chillies (finely chopped), 200g of tortilla chips, 75g of grated mozzarella, 100g of grated mature cheddar, and soured cream to serve.
Start by placing a large frying pan on high heat, adding the corn and frying for five to 10 minutes until the kernels begin to char, then transfer to a large bowl. Pour the vegetable oil into the pan, add the black beans and ground cumin, season well, and fry on high heat for about five minutes until the beans crisp up and pop slightly, then tip into the bowl with the charred corn.
Finishing touches
Finely grate the zest of one lime and squeeze in the juice of one and a half limes. Add most of the chopped coriander and chilli, toss well, and adjust the seasoning to taste, adding more lime juice or salt as required. Meanwhile, heat the grill to high, spread the tortilla chips on a baking sheet, cover with both grated cheeses, and grill for a couple of minutes until the cheese turns oozy – if it starts to catch, turn off the heat and let it finish melting in the residual heat.
Transfer the cheesy nachos to a platter, dot with the corn salsa, add the soured cream, and finish with the remaining coriander and chillies scattered over the top.
