Ingredients​

• 2 corn cobs, husks and silk removed
• 175g pkt plain corn chips
• 1 cup (120g) shredded tasty cheddar
• 2 x 95g cans tuna in oil
• 400g can red kidney beans, rinsed, drained
• 2 tomatoes, chopped
• 1 avocado, stoned, peeled, sliced
• 2 spring onions, thinly sliced
• Coriander leaves, to serve
• Lime wedges, to serve
• Sour Cream, to serve

Method​

• Step 1
  Preheat oven to 180°C. Heat a chargrill on high. Cook the corn on the grill, turning, for 10 mins or until lightly charred. Set aside to cool slightly. Use a small serrated knife to cut down the side of corn to release the kernels.
• Step 2
  Meanwhile, arrange the corn chips on a large baking tray and sprinkle with the cheddar. Bake for 5 mins or until the cheddar melts.
• Step 3
  Drain 1 can of tuna and discard oil. Place tuna in a bowl. Add the second can of tuna in oil and the beans. Mix to combine, breaking tuna into chunks.
• Step 4
  Top corn chips with tuna mixture, corn, tomato, avocado and spring onion. Sprinkle with coriander and serve with lime wedges and sour cream.