Here’s our rendition of Mexican street corn – in the form of nachos! Feast on a creamy charred corn dip made from sour cream, cream cheese, lime juice, pickled jalapeño, onion, garlic, and NOMU Mexican spice blend. Served with charred green bell pepper, crunchy hierloom corn nachos, and fresh coriander. Me gusta!
Street Corn Nachos
Street Corn Nachos
with green bell pepper, pickled jalapeños & lime juice
Hands on Time: 15 - 35 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Corn
- Creamy Dip
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Green Bell Pepper
- Green Bell Peppers
- Heirloom Corn Nachos
- Lime Juice
- NOMU Mexican Spice Blend
- Red Onion
- Red Onions
- Sliced Pickled Jalapeños
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
Corn YOU HANDLE IT?
Place a pan over medium-high heat with a knob of butter (optional) and drizzle of oil. When hot, add the Corn and fry for 4-5 minutes until starting to char, shifting occasionally. Remove from the pan, season and set aside.
GREEN MACHINE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the green pepper strips and fry for 3-4 minutes until starting to char, shifting occasionally. Remove from the pan, season, and set aside.
FLAVA FLAV
Return the pan to medium-high heat with a generous knob of butter and a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and ⅔ of the NOMU spice blend. Fry for 30-60 seconds until fragrant, shifting constantly. Remove from the heat.
DIP DIP HOORAY
Place the onion mixture (and any pan juices) in a bowl. Add ⅔ of the charred Corn, the Creamy Dip, ½ the chopped jalapeños, the Lime Juice (to taste), and seasoning. Mix until combined.
STREET FOOD FEAST!
Spread out the nachos. Dollop over the Mexican street Corn dip. Scatter over the charred green pepper and the remaining corn and jalapeños (to taste). Sprinkle over the remaining NOMU spice blend (to taste), and garnish with the picked coriander. Wow, Chef!
Corn - 100g
Green Bell Pepper - 1
Red Onion - 1
Garlic Clove - 1
NOMU Mexican Spice Blend - 10ml
Creamy Dip - 100ml
Sliced Pickled Jalapeños - 30g
Lime Juice - 15ml
Corn-nachos/" title="View all our recipes with Heirloom Corn Nachos at eCook">Heirloom Corn Nachos - 80g
Fresh Coriander - 4g
Corn YOU HANDLE IT?
Place a pan over medium-high heat with a knob of butter (optional) and drizzle of oil. When hot, add the Corn and fry for 4-5 minutes until starting to char, shifting occasionally. Remove from the pan, season and set aside.
GREEN MACHINE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the green pepper strips and fry for 3-4 minutes until starting to char, shifting occasionally. Remove from the pan, season, and set aside.
FLAVA FLAV
Return the pan to medium-high heat with a generous knob of butter and a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and ⅔ of the NOMU spice blend. Fry for 30-60 seconds until fragrant, shifting constantly. Remove from the heat.
DIP DIP HOORAY
Place the onion mixture (and any pan juices) in a bowl. Add ⅔ of the charred Corn, the Creamy Dip, ½ the chopped jalapeños, the Lime Juice (to taste), and seasoning. Mix until combined.
STREET FOOD FEAST!
Spread out the nachos. Dollop over the Mexican street Corn dip. Scatter over the charred green pepper and the remaining corn and jalapeños (to taste). Sprinkle over the remaining NOMU spice blend (to taste), and garnish with the picked coriander. Wow, Chef!
Corn - 200g
Green Bell Pepper - 1
Red Onion - 1
Garlic Clove - 1
NOMU Mexican Spice Blend - 20ml
Creamy Dip - 200ml
Sliced Pickled Jalapeños - 60g
Lime Juice - 30ml
Corn-nachos/" title="View all our recipes with Heirloom Corn Nachos at eCook">Heirloom Corn Nachos - 160g
Fresh Coriander - 8g
Corn YOU HANDLE IT?
Place a pan over medium-high heat with a knob of butter (optional) and drizzle of oil. When hot, add the Corn and fry for 5-6 minutes until starting to char, shifting occasionally. Remove from the pan, season and set aside.
GREEN MACHINE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the green pepper strips and fry for 4-5 minutes until starting to char, shifting occasionally. Remove from the pan, season, and set aside.
FLAVA FLAV
Return the pan to medium-high heat with a generous knob of butter and a drizzle of oil. When hot, add the diced onion and fry for 5-6 minutes until soft, shifting occasionally. Add the grated garlic and ⅔ of the NOMU spice blend. Fry for 30-60 seconds until fragrant, shifting constantly. Remove from the heat.
DIP DIP HOORAY
Place the onion mixture (and any pan juices) in a bowl. Add ⅔ of the charred Corn, the Creamy Dip, ½ the chopped jalapeños, the Lime Juice (to taste), and seasoning. Mix until combined.
STREET FOOD FEAST!
Spread out the nachos. Dollop over the Mexican street Corn dip. Scatter over the charred green pepper and the remaining corn and jalapeños (to taste). Sprinkle over the remaining NOMU spice blend (to taste), and garnish with the picked coriander. Wow, Chef!
Corn - 300g
Green Bell Peppers - 2
Red Onions - 2
Garlic Cloves - 2
NOMU Mexican Spice Blend - 30ml
Creamy Dip - 300ml
Sliced Pickled Jalapeños - 90g
Lime Juice - 45ml
Corn-nachos/" title="View all our recipes with Heirloom Corn Nachos at eCook">Heirloom Corn Nachos - 240g
Fresh Coriander - 12g
Corn YOU HANDLE IT?
Place a pan over medium-high heat with a knob of butter (optional) and drizzle of oil. When hot, add the Corn and fry for 5-6 minutes until starting to char, shifting occasionally. Remove from the pan, season and set aside.
GREEN MACHINE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the green pepper strips and fry for 4-5 minutes until starting to char, shifting occasionally. Remove from the pan, season, and set aside.
FLAVA FLAV
Return the pan to medium-high heat with a generous knob of butter and a drizzle of oil. When hot, add the diced onion and fry for 5-6 minutes until soft, shifting occasionally. Add the grated garlic and ⅔ of the NOMU spice blend. Fry for 30-60 seconds until fragrant, shifting constantly. Remove from the heat.
DIP DIP HOORAY
Place the onion mixture (and any pan juices) in a bowl. Add ⅔ of the charred Corn, the Creamy Dip, ½ the chopped jalapeños, the Lime Juice (to taste), and seasoning. Mix until combined.
STREET FOOD FEAST!
Spread out the nachos. Dollop over the Mexican street Corn dip. Scatter over the charred green pepper and the remaining corn and jalapeños (to taste). Sprinkle over the remaining NOMU spice blend (to taste), and garnish with the picked coriander. Wow, Chef!
Corn - 400g
Green Bell Peppers - 2
Red Onions - 2
Garlic Cloves - 2
NOMU Mexican Spice Blend - 40ml
Creamy Dip - 400ml
Sliced Pickled Jalapeños - 120g
Lime Juice - 60ml
Corn-nachos/" title="View all our recipes with Heirloom Corn Nachos at eCook">Heirloom Corn Nachos - 320g
Fresh Coriander - 15g
Frequently Asked Questions
What is the preparation time for Street Corn Nachos?
The preparation time for Street Corn Nachos with green bell pepper, pickled jalapeños & lime juice is between 15 and 35 minutes.
What is the total time required to make Street Corn Nachos with green bell pepper, pickled jalapeños & lime juice?
The total time required to make Street Corn Nachos with green bell pepper, pickled jalapeños & lime juice is between 25 and 45 minutes.
How many servings does Street Corn Nachos provide?
4 servings
What are the main ingredients in Street Corn Nachos?
Corn, Creamy Dip, Fresh Coriander, Garlic Clove, Garlic Cloves, Green Bell Pepper, Green Bell Peppers, Heirloom Corn Nachos, Lime Juice, NOMU Mexican Spice Blend, Red Onion, Red Onions, Sliced Pickled Jalapeños
What is the nutritional information of Street Corn Nachos?
Calories: 835, Carbs: 100 grams, Fat: grams, Protein: 17.8 grams, Sugar: 21.9 grams, Salt: 1314 grams
How do I prepare Street Corn Nachos?
CORN YOU HANDLE IT?: Place a pan over medium-high heat with a knob of butter (optional) and drizzle of oil. When hot, add the corn and fry for 4-5 minutes until starting to char, shifting occasionally. Remove from the pan, season and set aside. GREEN MACHINE: Return the pan to medium-high heat with a drizzle of oil. When hot, add the green pepper strips and fry for 3-4 minutes until starting to char, shifting occasionally. Remove from the pan, season, and set aside. DIP DIP HOORAY: Place the onion mixture (and any pan juices) in a bowl. Add ⅔ of the charred corn, the creamy dip, ½ the chopped jalapeños, the lime juice (to taste), and seasoning. Mix until combined. FLAVA FLAV: Return the pan to medium-high heat with a generous knob of butter and a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and ⅔ of the NOMU spice blend. Fry for 30-60 seconds until fragrant, shifting constantly. Remove from the heat. STREET FOOD FEAST!: Spread out the nachos. Dollop over the Mexican street corn dip. Scatter over the charred green pepper and the remaining corn and jalapeños (to taste). Sprinkle over the remaining NOMU spice blend (to taste), and garnish with the picked coriander. Wow, Chef!
What should be prepared from my kitchen to make Street Corn Nachos?
Corn, Creamy Dip, Fresh Coriander, Garlic Clove, Garlic Cloves, Green Bell Pepper, Green Bell Peppers, Heirloom Corn Nachos, Lime Juice, NOMU Mexican Spice Blend, Red Onion, Red Onions, Sliced Pickled Jalapeños
How many calories does Street Corn Nachos have?
835 calories
How much fat content does Street Corn Nachos have?
grams
Woolies Products in this dish
