Smashed avocado nachos with barbecued corn salsa

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How to make Smashed avocado nachos with barbecued corn salsa

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 330g mixed plain corn chips
  • 4 large avocados, roughly mashed
  • 2 long fresh red chillies, deseeded, finely chopped
  • 2 tablespoons fresh lime juice
  • 200g feta, crumbled into large pieces
  • 1 cup fresh coriander leaves
  • Lime wedges, to serve

Barbecued corn and cumin salsa

  • 2 corncobs, husks and silk removed
  • 2 green shallots, thinly sliced
  • 1 fresh green jalapeño chilli, deseeded, finely chopped
  • 1 ⁄4 cup chopped fresh coriander
  • 2 teaspoons cumin seeds, toasted
  • 11 ⁄2 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil

Method

  • Step 1 To make the salsa, preheat a barbecue grill or chargrill pan over medium-high heat. Spray the corn with olive oil. Barbecue for 10-12 minutes or until tender. Transfer to a plate for 5 minutes to cool slightly. Cut the corn from the cobs. Place in a bowl. Add the shallot, jalapeño, coriander, cumin seeds, lime juice and oil. Season. Toss to combine.
  • Step 2 Meanwhile, preheat oven to 180C/160C fan forced. Place the corn chips on a large baking tray in a single layer and bake for 3-5 minutes or until warmed through.
  • Step 3 Combine the avocado, chilli and lime juice in a bowl. Season.
  • Step 4 Transfer corn chips to a large platter. Serve with the smashed avocado, corn salsa, feta, coriander and lime wedges.

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