Creating a delightful and easily customizable dish, charred corn and black bean nachos offer a perfect blend of flavors and textures. This snack combines crispy tortilla chips with melted cheese, complemented by smoky charred corn, seasoned black beans, and fresh jalapeños. The recipe allows for personalization with a variety of ingredients such as tomatoes, avocado, or additional spices to suit different tastes.
To prepare this dish for 4 to 6 people, start by gathering the necessary ingredients: two ears of corn with kernels removed, two tablespoons of vegetable oil, 200 grams of canned black beans that have been drained and rinsed, and half a teaspoon of lightly crushed cumin seeds. Season these with sea salt and freshly ground black pepper. You’ll also need two limes, half a bunch of finely chopped fresh coriander, two jalapeños or green chilies that have been deseeded and finely chopped, 200 grams of tortilla chips, 75 grams of grated mozzarella, and 100 grams of grated mature cheddar, with sour cream on the side for serving.
Begin by heating a large frying pan over high heat and add the corn kernels, cooking them for five to ten minutes until they attain a deep char. Transfer the charred corn to a large bowl. In the same pan, add vegetable oil, followed by the black beans and crushed cumin seeds. Season the mixture with salt and pepper and cook over high heat for about five minutes until the beans become slightly crisp and start to pop.
Combine the cooked beans with the charred corn in the bowl. Grate the zest of one lime over the mixture, then squeeze in the juice of one and a half limes. Stir in most of the chopped coriander and jalapeños, tossing everything together thoroughly. Adjust the seasoning if necessary with extra lime juice, salt, or pepper to taste.
Preheat the grill to high. Spread the tortilla chips evenly on a baking tray and sprinkle the mozzarella and cheddar over them. Place the tray under the grill for a few minutes until the cheese melts and becomes bubbly, ensuring that neither the chips nor the cheese burn. Once ready, transfer the nachos to a serving platter, topping them with the charred corn and black bean mixture and adding small dollops of sour cream. Finish by sprinkling the remaining coriander and jalapeños on top, and serve immediately. For additional freshness, consider adding diced ripe tomatoes or guacamole, and for a more complex flavor, smoked paprika or crushed coriander seeds can be incorporated into the beans.