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Samp-and-bean risotto with poached eggs and Parmesan corn shards

20 minutes

Corn recipes

Double-corn nachos

5 minutes

Double-corn nachos

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

1 x 250 g packet nachos
1 avocado
4 jalapeños, halved
1 x 420 g can cream-style sweetcorn
1 x 200 g can Woolworths fresh cheese sauce
90 g Woolworths pickled red onion topper
100 g cherry tomatoes, halved
100 g mozzarella, finely grated

Method

Preheat the grill.
Place the nachos onto a tray and top with the remaining ingredients. Grill until golden.

Did you know? Ignacio “Nacho” Anaya made the very first nachos in Mexico in 1943 for a group of hungry women. The wives of US soldiers were in the town of Piedras Negras on a shopping trip and arrived at his restaurant after closing time. All Ignacio had left were tortillas, cheese and jalapeños – and so the Tex-Mex snack we know and love was born. Good man!

Discover more Mexican-inspired recipes here.

Honey-and-strawberry parfait with mint salsa

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Mac-and-cheese potjie

Mexican-style seared tuna nacho salad

Smoky corn soup with cheesy egg toast

Croque madame gratin with Parmesan corn

Mielie, basil, mint, lime and feta salad

Samp-and-bean risotto with poached eggs and Parmesan corn shards

Milk-and-butter-poached corn on the cob

Two-corn salad with charred tortillas

Spicy corn fritters with watermelon salad

Chilean-spiced beef-and-corn pie

Monkeygland rump chunks with charred corn and cabbage tostadas

Charred corn on the cob with tomato salsa

Double-corn nachos

Double-corn nachos

Ingredients

Method