Grilled Corn

1. In a grill pan or non stick pan, heat olive oil and add thawed corn to it. Cook on medium flame for a few minutes until the corn is roasted and turns light brown in colour. Transfer to a glass bowl and keep aside.

Cheese Sauce

1. Add butter to a pan and let melt on low flame. Add all purpose flour and whisk until the butter and flour mixture begins to turn brown in colour (around 40 seconds to 1 minute). Add milk and bring this to a boil. The sauce will thicken at this point. Keep the flame low throughout and do not stop stirring at any point. Add the shredded cheddar cheese, salt, pepper and chilli powder. Mix for a few seconds until the cheese has completely melted. Transfer to a glass bowl to be used for the nachos.

Nachos

1. In a medium bowl, add tomatoes and salsa. Mix and keep aside.
2. To a large platter, add the corn chips or nachos, all of the tomato mixture over it. Add 1/2 cup of grilled corn and spread evenly on the nachos. Pour over the cheese sauce covering all the chips. (If the sauce has thickened up, add 1-2 tbsp of milk to loosen it) Add the remaining grilled corn over the loaded nachos. Top with chopped coriander, olives or any toppings of your choice.