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Smashed avocado nachos with barbecued corn salsa
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up these tasty avocado nachos with a side of grilled corn salsa for a stress-free and delicious party snack.
Ingredients:
  • 330g mixed plain corn chips
  • 4 large avocados, roughly mashed
  • 2 long fresh red chillies, deseeded, finely chopped
  • 42.00 gm fresh lime juice
  • 200g feta, crumbled into large pieces
  • 250.00 ml fresh coriander leaves
  • 2 corncobs, husks and silk removed
  • 2 green shallots, thinly sliced
  • 1 fresh green jalapeño chilli, deseeded, finely chopped
  • 1 ⁄250.00 ml chopped fresh coriander
  • 2 tsp cumin seeds, toasted
  • 11 ⁄231.00 gm fresh lime juice
Instructions:
  • To prepare the salsa, heat a barbecue grill or chargrill pan over medium-high heat. Coat the corn with olive oil and grill for 10-12 minutes until tender. Let it cool for 5 minutes, then cut the corn off the cobs and place in a bowl. Mix in the shallot, jalapeño, coriander, cumin seeds, lime juice, and oil. Season with salt and pepper, and mix well.
  • Preheat the oven to 180C/160C fan forced. Spread out the corn chips in a single layer on a large baking tray and bake for 3-5 minutes until they are warmed through.
  • In a bowl, mix ripe avocado, spicy chili, and fresh lime juice. Season to taste.
  • Arrange the corn chips on a large platter. Serve alongside the smashed avocado, corn salsa, crumbled feta, fresh coriander, and lime wedges.

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