I've always loved nachos and this is a fresh, summer twist on the Mexican favourite. There's minimal cooking involved so if it's a really hot night and you don't want to heat up your kitchen - this is perfect! It's a great way to get a good variety of vegetables into your diet and the kids will love it to!
Ingredients Two fresh corn cobs
1/4 red onion
1/2 punnet of cherry or grape tomotoes
1/2 green capsicum
1/2 red capsicum
handful of corriander
2 tbs red wine vinegar
1 red chilli
1-2 packets of plain corn chips (depending how many mouths there are, 1 packet usually does 2 people with a little left over)
sour cream (to top)
Remove the husks and clean the corn. If you have a steamer pot large enough to fit the corn, steam the corn on the stove over a pot of boiling water. If not put them in a microwave safe bowl with a little water in the bottom and microwave for 5 minutes.
Once corn is cooked, rinse well under cold water and leave to cool (you can put them in the fridge while you chop up the rest of the vegetables if you want to speed up this process).
Dice the capsicums, cucumber, tomatoes, avocado, red onions and chilli and place in a large bowl.
Throw in the cooled corn, the corriander leaves. Squeeze the lemon juice over the bowl and add the red wine vinegar. Mix well.
Arrange corn chips on a plate and grate cheese over the top (to your liking). Microwave the cheese and chips for approximately 30 seconds or until just melted.
Pile the fresh salsa over the corn chips and serve with a couple of dollops of sour cream.
Perfect for a summer's lunch or dinner. You can make a healthier version by not adding the cheese and sour cream and using organic corn chips. I always use the plain corn chips rather than the ones with all the flavouring.
The salsa makes a great salad just on it's own - easy leftover salsa for lunch the next day.