Charred Corn, Jalapeño & Black Bean Nachos – A Summer Snack

The Guardian’s food feature presents a quick-and-easy nacho recipe that makes the most of late-summer corn. Designed for both adults and children, the dish combines charred corn kernels, spiced black beans, jalapeño heat and melted cheese, offering a flexible base that can be adapted with fresh tomatoes, guacamole or extra herbs. The article frames the snack as ideal for warm evenings spent with friends.

The Guardian

• 2 ears of corn, kernels removed

The Guardian

• 2 tbsp vegetable oil

The Guardian

• 200 g tinned black beans, drained and rinsed (net weight)

The Guardian

• ½ tsp cumin seeds, lightly ground

The Guardian

• Sea salt and black pepper, to taste

The Guardian

• 2 limes (zest of one, juice of one ½)

The Guardian

• ½ bunch fresh coriander, finely chopped

The Guardian

• 2 jalapeños (or green chilies), stems, pith and seeds removed, flesh finely chopped

The Guardian

• 200 g tortilla chips

The Guardian

• 75 g grated mozzarella

The Guardian

• 100 g mature cheddar, grated

The Guardian

• Soured cream, for serving

The Guardian

1. Heat a large frying pan over high heat, add the corn kernels and fry 5–10 minutes until lightly charred; transfer to a bowl.

The Guardian

2. In the same pan, add vegetable oil, the black beans and ground cumin, seasoning with salt and pepper. Fry for about five minutes until the beans crisp and pop, then combine with the charred corn.

The Guardian

3. Stir in lime zest, lime juice, most of the chopped coriander and jalapeño, adjusting seasoning as needed.

The Guardian

4. Pre-heat a grill to high, spread tortilla chips on a tray, and sprinkle both cheeses over them. Grill for a couple of minutes until the cheese melts and becomes oozy, then remove from heat to finish melting in residual heat.

The Guardian

5. Serve the cheesy chips alongside the seasoned corn-bean mixture, topped with a dollop of soured cream.

The Guardian

The article encourages tweaks: adding ripe tomato dice, a side of guacamole, or a pinch of smoked paprika and crushed coriander seeds for extra depth. Adjust the jalapeño amount for younger palates, and experiment with other cheeses or herbs based on pantry stock. The dish is positioned as a versatile, crowd-pleasing snack that captures the flavor of late-summer evenings.

The Guardian