Ingredients
1 packet corn chips
1 cup grated tasty cheese
1 tsp smoked paprika
1 corn cob, kernals removed
Olive oil spray
Parsley to garnish
1 jar Beerenberg Green Tomato and Jalapeno Relish
1 large avocado, smashed
1 cup sour cream
Directions
Preheat the oven to 180°C. Line a baking tray with baking paper.
Spread the corn chips over prepared tray. Sprinkle with grated cheese and smoked paprika.
On a separate tray, spread the corn kernels, lightly spray with olive oil.
Place both trays in the oven; cook till the cheese is melted and golden, approximately 10 minutes. The corn will be lightly coloured.
Meanwhile prepare the accompaniments – a bowl each of Beerenberg Green Tomato and Jalapeno Relish, smashed avocado and sour cream.
Serve the baked corn chips on a board with roasted corn and parsley scattered over alongside the side dishes.
