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When it comes to snacks and appetizers, mini sweet corn nacho bowls are a delightful option that never fails to impress. This dish combines the classic appeal of nachos with the freshness of vibrant ingredients, making it a favorite for gatherings, game days, or simply enjoying a cozy night in. The beauty of mini sweet corn nacho bowls lies in their versatility; they can be tailored to suit any palate, whether you're hosting a party or looking for a nutritious snack.

Mini Sweet Corn Nacho Bowls

Mini sweet corn nacho bowls are a fun and flavorful appetizer that combines classic nacho elements with fresh ingredients. These bite-sized delights are perfect for parties, game days, or cozy nights at home. You can customize them to suit any taste with the sweetness of corn, hearty black beans, zesty cherry tomatoes, and creamy avocado. Quick to prepare and packed with nutrition, these colorful bowls will impress guests and keep everyone coming back for more!
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Ingredients
  

2 cups fresh sweet corn kernels (or canned/frozen corn, well-drained)

1 cup black beans, rinsed and drained

1 cup cherry tomatoes, halved

1 cup shredded cheddar cheese

1 cup avocado, diced

½ cup red onion, finely chopped

½ cup fresh cilantro, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon olive oil

Salt and pepper, to taste

12 mini taco shells (or small tortilla cups)

1 lime, cut into wedges (for serving)

Sour cream (optional, for serving)

Jalapeño slices (optional, for serving)

Instructions
 

Prepare the Base:

    - If you are using canned or frozen sweet corn, make sure it is thoroughly drained and allowed to cool. For fresh corn, bring a small pot of water to a boil, then briefly boil or steam the corn kernels until tender, around 2-3 minutes. After cooking, remove from heat and let them cool down.

      Mix the Filling:

        - In a large mixing bowl, combine the cooled sweet corn, black beans, halved cherry tomatoes, diced avocado, finely chopped red onion, and freshly chopped cilantro.

          Season the Mixture:

            - Sprinkle the ground cumin, chili powder, olive oil, salt, and pepper into the bowl. Use a large spatula to gently toss all the ingredients together, ensuring that every component is evenly coated with the seasoning mix.

              Assemble the Mini Bowls:

                - Preheat your oven to 350°F (175°C). Take a baking dish and arrange the mini taco shells within it. Generously fill each tortilla shell with the sweet corn mixture, lightly pressing down to pack the filling densely.

                  Add Cheese:

                    - Evenly sprinkle a good handful of shredded cheddar cheese atop each filled taco shell for that melty topping.

                      Bake:

                        - Transfer the baking dish to the preheated oven. Bake for 10-12 minutes, or until the cheese has melted and is bubbling with golden edges.

                          Garnish and Serve:

                            - Upon removal from the oven, let the nacho bowls cool slightly before serving. Serve them warm alongside lime wedges for squeezing, and feel free to add a dollop of sour cream and jalapeño slices for an extra kick if you desire.

                              Enjoy:

                                - Gather those around you—family or friends—and dive into these zesty, mini sweet corn nacho bowls!

                                  Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4-6