Beerenberg’s Nachos with Creamy Corn Relish

If you're craving something crunchy, this recipe will tick that box! Delicious nachos with a difference, served with Beerenberg Corn Relish and smashed avocado.

At a glance

Approx 15 minutes


  • 250g corn chips
  • 1 cup grated Swiss Sweberg cheese
  • 1 tsp smoked paprika
  • 1 corn cob, kernels removed
  • olive oil spray
  • 1 jar Beerenberg Australian Corn Relish
  • 1 large avocado, smashed
  • 1 cup sour cream
  • parsley to garnish


  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. Spread the corn chips over prepared tray. Sprinkle with grated cheese and smoked paprika.
  3. On a separate tray, spread the corn kernels, lightly spray with olive oil.
  4. Place both trays in the oven; cook till the cheese is melted and golden, approximately 10 minutes. The corn will be lightly coloured.
  5. Meanwhile prepare the accompaniments – a bowl each of Beerenberg Australian Corn Relish, smashed avocado and sour cream.
  6. Serve the baked corn chips on a board with roasted corn and parsley scattered over alongside the side dishes.

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