Mexican grilled corn nachos
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Andrew Burton
Mexican grilled corn nachos
Fresher, lighter nachos based on elote – a Mexican grilled corn street food
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
441Kcal
Fat
29gr
Saturates
9gr
Carbs
32gr
Sugars
5gr
Fibre
3gr
Protein
12gr
Salt
1.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 500g frozen sweetcorn
- 2 tbsp sunflower oil
- 1 x 200g pack salted tortilla chips
- 75g vegetarian feta, crumbled
For the cheese sauce
- 1½ tbsp cornflour
- 200ml skimmed milk
- 1 garlic clove, crushed
- 75g medium cheddar, grated
For the crema drizzle
- 150ml soured cream
- 3 tbsp reduced-fat mayonnaise
- zest and juice of ½ lime, plus wedges
- ½ x 31g pack coriander, chopped
- ½ tsp chipotle or regular chilli flakes, or powder, plus extra to serve
Step by step
- Toss the frozen sweetcorn with the oil, spread out on a large baking tray and toast under the grill for 8-10 minutes, stirring regularly, until the corn starts to char. Preheat the oven to 220°C, fan 200°C, gas 7.
- For the cheese sauce, blend the cornflour and milk in a small saucepan, add the garlic; season and bring to a simmer, stirring, until thickened. Cook for 1 minute; remove from the heat and stir in the cheese.
- Spread out the tortilla chips in a large baking dish. Bake for 5-7 minutes to crisp.
- Mix the soured cream, mayonnaise, lime zest and juice with half the coriander and the chilli; season to taste. Thin down with 3-4 tablespoons water to give a runny sauce.
- Pour the cheese sauce onto the tortilla chips; top with the corn. Pour over the drizzle, scatter with the feta and the rest of the coriander and more chilli if you like. Serve with lime wedges to squeeze over.
