Indulge in a delightful snack or sharing dish with these charred corn and black bean nachos, a treat that’s both easy to prepare and customize. Featuring crispy tortilla chips smothered in melted cheese, accompanied by smoky charred corn, seasoned black beans, and fresh jalapeños, this recipe invites creativity with optional ingredients such as tomatoes, avocado, or additional spices to suit different tastes.
The preparation is straightforward. Start by removing the kernels from two ears of corn and charring them in a large frying pan over high heat for five to 10 minutes, stirring occasionally until they achieve a deep char. Once ready, transfer the corn to a large bowl. In the same pan, heat two tablespoons of vegetable oil and add 200 grams of drained and rinsed canned black beans along with half a teaspoon of lightly crushed cumin seeds. Season with sea salt and freshly ground black pepper, cooking over high heat for about five minutes until the beans are slightly crisp and begin to pop.
Combine the cooked beans with the charred corn, adding the finely grated zest of one lime, and the juice of one and a half limes. Stir in most of the finely chopped half bunch of fresh coriander and two deseeded and finely chopped jalapeños. Mix all the ingredients thoroughly, adjusting the seasoning with additional lime juice, salt, or pepper as needed to enhance the flavors.
Preheat the grill to high and spread 200 grams of tortilla chips evenly across a baking tray. Sprinkle over 75 grams of grated mozzarella and 100 grams of grated mature cheddar. Place under the grill for a few minutes, watching carefully to prevent burning, until the cheese is melted and bubbly. Transfer the cheesy chips to a serving platter and top with the charred corn and black bean mixture. Add dollops of sour cream and finish with the remaining coriander and jalapeños for a burst of freshness.
For those seeking a twist, consider adding diced ripe tomatoes or serving the nachos with guacamole. Enhance the beans’ flavor profile with smoked paprika, crushed coriander seeds, or other favorite spices. This versatile dish serves four to six people and requires 10 minutes of prep time and 20 minutes of cooking, making it an ideal choice for a quick yet satisfying meal.