Corn is a late-summer staple in our house, but its arrival often leaves me feeling a little blue (end of summer and all that). So, instead, I like to entertain more and make the most of the warm, light evenings. These nachos are a great snack for adults and kids alike (just adjust the chilli for younger palates), and a solid base that can be tweaked any which way. Have some lovely ripe tomatoes to hand? Chop them up and throw them in, too. Avocados at their peak? A side of guacamole would be a dream. Got a well-stocked spice cupboard? Add a little sweet smoked paprika and even some crushed coriander seeds to the fried beans. Make it to your liking and pantry, and enjoy with friends, ideally in the evening sun.Charred corn, jalapeño and black bean nachosWant to save this recipe? Download the Guardian Feast app to add this to your collection.Prep 10 min
Cook 20 min
Serves 4-62 ears of corn, kernels cut off the core2 tbsp vegetable oil200g tinned black beans, drained and rinsed (net weight)½ tsp cumin seeds, lightly ground
Sea salt and black pepper
2 limes
