Grilled Corn Nachos

  • 25 Apr - 01 May, 2020
  • Mag The Weekly
  • Cookery


· 4 ears of corn

· 1 bunch scallions

· 1 cup cherry tomatoes

· 3 tablespoons cilantro

· 1 tablespoon lime juice

· Salt

· 1 bag tortilla chips

· 1 can black beans

· 3 cups Monterey Jack cheese

· 1 cup Cotija

· Sour cream


Prepare a charcoal grill for one-zone cooking and build a medium fire. Carefully wipe the preheated grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again. Allow grill basket to heat for 10 minutes before cooking. Grill the corn and scallions until charred on all sides, and then transfer them to a plate to cool slightly. Place the tomatoes in a grill basket and grill until they begin to blister, about four minutes. Thinly slice the scallions and trim the corn kernels. Add them to a bowl with the cilantro, lime juice, and a sprinkle of salt. Stir with a spatula to combine. Cover a baking sheet with aluminum foil and arrange the tortilla chips in an even layer. Top with the corn mixture, black beans, cherry tomatoes, and cheeses. Place the baking sheet on the grill, and cook until the cheese melts. Drizzle the nachos with sour cream.