Nachos with Corn Relish, Roasted Tomato Salsa, and Avocado

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 2-4 1x
  • Category: dinner



  • Salsa
  • 1/2 pound Roma Tomatoes
  • 1 red onion
  • 1 jalapeño
  • 2 cloves garlic
  • 1/2 tablespoon olive oil
  • 1/4 cup cilantro
  • Corn Relish
  • 2 medium ears sweet corn
  • 12 jalapeños
  • 1/2 tablespoon olive oil
  • 2 teaspoons honey
  • 1/4 teaspoon red chili flakes
  • Juice from 1/2 lime
  • Nacho Cheese*
  • 1 cup freshly grated cheddar cheese
  • 1 cup freshly grated Monterey Jack Cheese
  • 1 tablespoon arrowroot starch (or corn starch)
  • 1/2 cup 2% or whole milk
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Everything Else
  • 23 handfuls chips
  • 1/2 cup black beans
  • 12 avocados, cut into chunks


  1. Preheat oven to 450˚.
  2. Slice tomatoes in half, chunk onion, and dice jalapeño and garlic for tomato sauce. Toss with olive oil and place in a single layer in a large baking dish or sheet tray with sides. Roast until tomatoes are tender and beginning to char, 30-45 minutes. Let cool slightly and place in food processor. Add cilantro and lime juice and run until combined.
  3. Remove husk and silk from corn. Carefully remove corn from cob, using a sharp knife, cutting down the cob. Dice jalapeño into small piece. Heat olive oil in over medium heat in a skillet and add sweet corn and jalapeño. Cook until corn begins to pop, 5-6 minutes. Stir in honey, chili flakes, and lime juice. Continue to cook for 1-2 more minutes. Set aside.
  4. In a sauce pan, toss together cheeses and starch. Turn on heat to low and stir cheese until it starts to melt. Add 1/4 cup of milk and continue to stir until cheese turns into sauce, adding more milk as needed to reach nacho cheese consistency. Add in chili powder, paprika, and garlic powder.
  5. To assemble nachos, place chips in a bowl and pour nachos cheese on top. Sprinkle avocado chunks and black beans, then salsa, and finish with the corn. Sprinkle with a bit of extra cilantro.


*Nacho cheese sauce from Alison of This Homemade Life