Description
Your kids will love these Fresh Corn and Bean Nachos for dinner or an after-school snack. Loaded with fresh summer corn, kidney beans, jalapenos, and cheese. They are impossible to resist.
Ingredients
- 2 ears Fresh Corn
- 1 Tablespoon Olive Oil
- 6 ounces, weight Tortilla Chips
- 1 can (14 1/2 Oz. Size) Kidney Beans
- 2 cups Shredded Cheddar Cheese
- 2 Tablespoons Sliced Refrigerated Tricolor Jalapenos, Chopped
- 1 Tablespoon Cilantro, Chopped
- ¼ whole Avocado, Sliced
- 1 cup Salsa, For Dipping (optional)
Preparation
Preheat oven to 400°F.
Cut corn off the cob. (I use a Bundt cake pan for this.)
Heat a cast iron or other skillet over medium-high heat and add olive oil. Saute corn for about 5 minutes or until it starts to get a bit charred. Stir frequently. Remove from pan and set aside.
Spread about ⅓ of the tortilla chips into your skillet. Top with ⅓ of the warm corn, kidney beans, and cheese. Repeat.
Cook for about 15 minutes or until cheese gets gooey. Top with jalapenos, cilantro, and avocado. I like to serve mine with tomatillo salsa.
