Next time it's nacho night at your place, don't settle for mincey cheesy slop and flavour enhancer #621 corn chips. Not that you would, my foodie friend. But you might choose instead forgo delicious, easy and insanely popular nachos because they just ain't that healthy! But now you can have your nachos and eat them too. These wholesome, veggie packed, chipotle spiked blue corn nachos are truly unforgettable and honest to heaven, they are so delicious, they leave every other nacho dish I've ever eaten in the dust (Psst.. it's all in the dressing!).
350g prawns, peeled and deveined (optional, these nachos are also amazing as vegetarian)
2 ears corn
2-3 handfuls chopped cos
1/2 cup chopped green onions
1 big handful fresh coriander, chopped
1 can black beans, rinsed and drained
A handful of cherry tomatoes, halved
1 bag blue corn tortilla chips
1/3 cup sour cream or natural yoghurt smashed up with 1 avocado
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons minced garlic
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
Lime Wedges, to serve
Preset oven on grill setting to medium-high heat.
Combine all the dressing ingredients in a small bowl, whisk with a fork, set aside.
If you are using prawns, thread them onto skewers and brush lightly with some of the dressing. Coat the ears of corn with oil or butter. Place prawn kebabs and corn on a grill rack. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill and set aside.
Arrange blue tortilla chips on a platter. Combine the salad ingredients with the grilled corn and prawns and place over the blue corn chips. Drizzle the lime chipotle dressing generously over the salad, top with guacamole, and serve with lime wedges!