Simple recipe, prepared minutes. Serve as an appetiser for outdoor dining or as a light main meal.

Ingredients

• 1 x 410 g can Rhodes Quality Whole Kernel Corn, drained
• 5 ml (1 tsp) smoked paprika
• 10 ml (1 tsp) flat-leaf parsley, chopped
• salt and freshly cracked black pepper
• 1 avocado, peeled, pip removed
• 65 ml (¼ cup plain yoghurt
• 15 ml (1 Tbsp) lemon juice
• 2.5 ml (½ tsp) cayenne pepper
• 1 x 100 g bag nachos chips
• 250 ml (1 cup) cheddar cheese, grated
• 1 x 410 g can Rhodes Quality Tomato and Onion Mix
• 125 ml (½ cup) sour cream
• to serve: lemon wedges, coriander or watercress

Method

1. Place the Rhodes Quality Whole Kernel Corn into a bowl and season to taste with paprika, parsley, salt and pepper.
2. Mash the avocado until smooth and add the plain yoghurt.
3. Season to taste with the lemon juice, salt and cayenne pepper and set aside.
4. Spread half the nachos onto an oven proof serving dish.
5. Scatter with half the prepared corn and and half the cheese.
6. Add spoonfuls of the Rhodes Quality Tomato and Onion Mix before repeating the layers with the remaining nachos chips, corn and cheese.
7. Bake the nachos in an oven that has been preheated to 180°C for ten minutes or until cheese is melted and golden.
8. Top nachos with the avocado and sour cream.
9. Serve immediately with lemon wedges and sprinkled with coriander or watercress.