Anytime sweetcorn & tomato nachos

These cheesy nachos are great for nibbling on. The salsa can also be used as a healthy dip, served with vegetable sticks

  • Prep:10 mins
    Cook:5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 301
  • fat 18g
  • saturates 4g
  • carbs 29g
  • sugars 6g
  • fibre 4g
  • protein 8g
  • salt 1.21g


  • 1 avocado
  • 200g can sweetcorn, rinsed and drained
  • 1?2 onion, finely chopped
  • large handful coriander leaves, chopped
  • bag lightly salted tortilla chips
  • big handful grated cheddar
  • 200g tin chopped tomatoes


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.


  1. 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.

  2. 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.

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