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.
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.