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Loaded Nachos with Charred Corn, Avocado Crema and Creme Freiche

By Blanco Niño
Treat everyone to these loaded Blanco Niño corn tortilla chips topped with charred sweetcorn, creamy avocado crema, and a fresh squeeze of citrus. Easy to pull together and guaranteed to be a hit with the whole family,…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 170g Blanco Niño Blue Corn Tortilla Chips
  • 1 tbsp Ocado Extra Virgin Olive Oil
  • 340g tinned sweetcorn, drained
  • 1 avocado, roughly chopped
  • 300g soured cream
  • 50g coriander, leaves and stalks separated
  • 1 lime, juice only
  • 1 orange, cut to wedges
  • 1 tbsp Tajín or paprika
  • 150g half fat crème fraîche
  • 7 salad onions, green parts only and finely sliced

Method

6 steps

  1. Step 1

    Arrange the Blanco Niño Blue Corn Tortilla Chips evenly across a wide serving platter.

  2. Step 2

    Heat the olive oil in a pan over a high heat. Add the drained sweetcorn and cook for 5 mins or until lightly charred, then set aside to cool.

  3. Step 3

    Tip the avocado into a blender with the soured cream, a handful of coriander, the lime juice and a pinch of salt. Blend until smooth and pourable.

  4. Step 4

    Scatter the charred sweetcorn evenly over the tortilla chips.

  5. Step 5

    Drizzle the avocado crema generously over the chips, then squeeze over the juice of half an orange.

  6. Step 6

    Finish with the sliced salad onions and a few fresh coriander leaves before serving.