Cheesy Sweetcorn and Sour Cream Nachos
By OcadoLife
Published on 10 December 2021
More a case of assembly than cooking, this Tex-Mex classic makes the perfect finger food for a party, snack or when you've got a couple of mates over. Choose a nice sturdy chip for the best results – you want them to be robust enough for scooping up those delicious toppings of melted cheese, cooling sour cream and juicy sweetcorn. Time and servings
8 minsTotal time
6Servings
8 minsCooking time
Ingredients
- 1 large pack of tortilla chips (around 160-200g, we used manomasa chipotle & lime tortilla chips)
- 150 g of cheddar or monterey jack, grated
- 150 ml of sour cream
- 198 g of sweetcorn
- 1 handful of coriander, chopped, to serve (optional)
- 1 pinch of smoked paprika, to serve (optional)
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Empty half the tortilla chips into an ovenproof dish, sprinkle over a handful of cheese, a few dots of soured cream, half the sweetcorn and a pinch of paprika, if using.Step 2
Add the rest of the chips in another layer and repeat the other toppings. This time finish with a final sprinkle of cheese and bake for 5 mins, or until the cheese is melted and bubbling. Sprinkle over a final pinch of paprika and top with fresh coriander.