Loaded Cheesy Beef & Chorizo Nachos

• Slice kernels off corn cob. • Thinly slice capsicum. • Finely chop mild chorizo.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook corn kernels and chorizo until lightly browned, 4-6 minutes. • Transfer to a medium bowl. Cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum and remaining onion until tender, 4-5 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! You may find the spice blend hot. Add less if sensitive to heat. Drain oil from pan, then add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. Add the water, stirring to combine. • Reduce heat to low, then sprinkle over shredded Cheddar cheese. Cover tightly with foil or a lid, then cook until cheese is melted, 3-4 minutes.

• Meanwhile, roughly chop tomato and coriander. • In a second medium bowl, combine tomato, a splash of pickling liquid and 1/2 the coriander. Toss to combine, then season to taste. • Roughly chop pickled jalapeños (if using).