Mexican Street Food Nachos

Serves: 4 | Prep Time: 10 mins | Cooking Time: 20 mins

Diego's GoMEX® Corn Tortillas
Diego's GoMEX® Corn Tortillas


  • Oil for deep frying.

  • 2 whole corn cobs

  • 1 cup shredded mozzarella

  • 1/2 cup crumbled feta

  • 2 radishes

  • 2 spring onions

  • For the Salsa Verde

  • 250g tomatillo's

  • 1/2 brown onion

  • 1tsp crushed garlic

  • 1/4 bunch coriander leaves

  • 1 jalapeno, seeds removed

  • salt to taste

Tip: For a healthier version try baking the corn chips


  1. To blacken corn, remove husks and place corn on a hot bbq or griddle pan and turn corn until blackened.
  2. To make the corn chips, preheat a deep fryer to 180 degrees. Cut each tortilla into 6 triangle and deep fry for 3 mins, drain excess oil on paper towel.
  3. To make the salsa verde, drain tomatillo's then add all ingredients into a food processor and combine until smooth.
  4. Preheat oven to 180 degrees.
  5. Using a deep oven proof dish, layer corn chips, salsa verde and cheeses with final layer just cheese.
  6. Bake in oven for 10 mins or until mozzarella has melted and feta has browned slightly.
  7. Finely slice radish and spring onions to garnish the nachos.