Anytime sweetcorn & tomato nachos

These cheesy nachos are great for nibbling on. The salsa can also be used as a healthy dip, served with vegetable sticks

Prep:10 mins
Cook:5 mins

Serves 4
Easy

Nutrition per serving

kcal 301
fat 18g
saturates 4g
carbs 29g
sugars 6g
fibre 4g
protein 8g
salt 1.21g

Ingredients

1 avocado
200g can sweetcorn, rinsed and drained
1?2 onion, finely chopped
large handful coriander leaves, chopped
bag lightly salted tortilla chips
big handful grated cheddar
200g tin chopped tomatoes

Tip

Know-how
Canned veg are really convenient, but you can also make this salsa with fresh vegetables. Chop up 6 medium tomatoes, then cook 2 corn cobs in boiling water for a couple of mins until the kernels turn bright yellow and become soft. Take out of the water and leave to cool. Use a knife to slice off the kernels, then mix with the tomato and continue the recipe as above.

Method

Cut lengthwise across the avocado and around the stone, then twist and separate the two halves. Scoop out the stone. Use a sharp knife to make diagonal cuts along one half. Then make cuts the other way so you end up with a criss-cross effect. Run a large spoon around the skin, releasing the avocado chunks. Do the same with the other half.
Heat grill to high. Mix the avocado with the sweetcorn, tomatoes (adding their juice as well), onion and chopped coriander. Arrange some tortilla chips on a baking sheet. Spoon a little of the salsa onto each chip, then sprinkle all over with cheese. Pop under the grill and cook for 3-5 mins until the cheese is bubbling and melted. Eat straight away.