Sweetcorn Nachos


Serves 4  


  • 1 corn on the cob 
  • 1 mango, diced 
  • ½ red onion, finely diced 
  • 1 cucumber, diced 
  • 1 bunch coriander, roughly chopped 
  • 1 bunch mint, roughly chopped
  • 100g feta cheese 
  • 4-5 jarred jalapeños, finely diced 
  • 100g Greek yoghurt 
  •  1 lime, zest and juice 
  • 1 bag of corn chips, to serve 



  1. Preheat a barbecue or chargrill. Brush corn with oil and place on grill, turning regularly to char all over. Slice the corn kernels off the cob and transfer to a bowl. 
  2. Add the rest of the salsa ingredients to the bowl, drizzle with olive oil and season with salt and pepper. 
  3. Place the feta in a small bowl and break down using a fork until finely crumbled. Add the yoghurt, jalapeños and lime zest and juice. Mix all together until smooth and season. 
  4. Spoon the salsa all over the corn chips and drizzle the yoghurt on top. Garnish with extra herbs, jalapeños and lime wedges. 

TIP: leave out the feta and sub the yoghurt for coconut yoghurt to make this dish vegan. 

 This recipe was created in collaboration with Chef Talia Yilmaz; check out Talia's Instagram here and website here.