Raw Corn Salsa with Parmesan Seeded Blue Nachos


Eat the Week: Every meal, every dayFor those days when you want a snack with some kick.

  • Yield: 6
  • Preparation Time: 10 Minutes
  • Cooking Time: 5 Minutes


  • 7 oz (200 g) bag of blue corn chips
  • 1¾ oz (50 g) parmesan, finely grated
  • handful of mixed seeds, such as sesame, poppy and sunflower
Raw Corn Salsa
  • kernels from 3 corn cobs
  • 1 red onion, finely diced
  • 1 red chilli, seeds removed, finely diced
  • 1 clove garlic, finely diced
  • handful of radishes, thinly sliced
  • generous glug of red wine vinegar
  • glug of extra virgin olive oil
  • handful of roughly chopped coriander (cilantro)
  • 1 lime juice
How to Make It
  1. Preheat the oven to 180°C (350°F/gas mark 4) and line a baking tray with baking paper.
  2. Spread out the blue corn chips on the lined baking tray and scatter over the finely grated parmesan, followed by a light sprinkling of the mixed seeds. Bake for 3–5 minutes or until the parmesan starts to turn golden.
  3. Place all the salsa ingredients in a serving bowl and mix thoroughly, seasoning to taste with salt and pepper.
  4. Serve the nachos still warm from the oven, with the corn salsa for dipping.

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