Georgina Hayden’s quick and easy recipe for charred corn, jalapeño and black bean nachos | Snacks

Corn is a late-summer staple in our house, but its arrival often leaves me feeling a little blue (end of summer and all that). So, instead, I like to entertain more and make the most of the warm, light evenings. These nachos are a great snack for adults and kids alike (just adjust the chilli for younger palates), and a solid base that can be tweaked any which way. Have some lovely ripe tomatoes to hand? Chop them up and throw them in, too. Avocados at their peak? A side of guacamole would be a dream. Got a well-stocked spice cupboard? Add a little sweet smoked paprika and even some crushed coriander seeds to the fried beans. Make it to your liking and pantry, and enjoy with friends, ideally in the evening sun.

Charred corn, jalapeño and black bean nachos

Prep 10 min
Cook 20 min
Serves 4-6

2 ears of corn, kernels cut off the core
2 tbsp vegetable oil
200g tinned black beans, drained and rinsed (net weight)
½ tsp cumin seeds, lightly ground
Sea salt and black pepper
2 limes
½ bunch coriander, finely chopped
2 jalapeños, or green chillies, stalks, pith and seeds removed, flesh finely chopped
200g tortilla chips
75g grated mozzarella
100g mature cheddar, grated
Soured cream, to serve

Put a large frying pan on a high heat, add the corn and fry for five to 10 minutes, until the kernels start to char. Transfer to a large bowl.

Pour the vegetable oil into the pan, then add the black beans and ground cumin, and season well. Fry on a high heat for about five minutes, until the beans start to crisp up and pop a little, then tip into the bowl of charred corn.

Finely grate in the zest of one of the limes, and squeeze in the juice of one and a half limes. Add most of the chopped coriander and chilli, then toss well. Tweak and adjust the seasoning to taste, adding more lime juice or salt as required.

Meanwhile, heat the grill to high. Spread out the tortilla chips on a baking sheet or tray, and cover with both grated cheeses. Pop under the grill for a couple of minutes, until the cheese turns oozy – if if starts to catch, turn off the heat and leave it to finish melting in the residual heat.

Transfer the cheesy nachos to a platter and dot with the corn salsa. Dot with the soured cream and finish with the remaining coriander and chillies scattered over the top.