September 3rd, 2012

Corn & Corn nachos


This was an experiment and a surprise. We wanted nachos, but didn’t have the ingredients for nachos, so this is what I made instead. They were so good that I’ve written down the recipe so I can make them again, and you can try them too. Not like regular nachos, but very very tasty.


  • white corn tortilla chips
  • 1 corn cob (kernels cut from the cob)
  • 2 cloves garlic  (crushed)
  • 1/2 cup water
  • half brown onion (finely chopped)
  • small bunch fresh coriander (roughly chopped, stalks and leaves kept separate)
  • cinnamon
  • mild paprika
  • chipotle peppers in adobo sauce (finely chopped)
  • green jalapeño sauce
  • apple cider vinegar
  • salt
  • olive oil
  • tasty cheese

Ok, here goes. Preheat your oven to 220°C.

In a small skillet, fry the onion over medium heat in olive oil for around 10 mins until translucent. Turn up the heat a little and add the cinnamon, paprika and salt and fry for another 2 minutes. Add the garlic and chipotles—2 mins. A a good splash of apple cider vinegar and jalapeño sauce—2mins. Add the corn and cook another 2 mins. Add the chopped coriander stalks and water, and cook for—you guessed it—2 mins. Check the seasoning, add more salt, vinegar or jalapeño if necessary.

Lay the corn chips in no more than 2 layers on an oiled tray, and spoon over the corn mix. Grate over as much tasty cheese as you like. (I like a lot).

Bake in the oven for 10 minutes, give them a shake and a stir (make sure the corn gets spread around). Bake another 10 minutes until the chips are very crispy and the corn mix is drying out slightly. Remove from the oven and scatter over the coriander leaves.

Eat. Try not to burn you fingers.



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