Chilli Salt Tortilla Cups with Charred Corn and Black Bean Salsa

Difficulty: Easy | Prep: 15 min | Cook: 20 min | Total: 35 min | Serves: 4 (makes 8 cups) | Dietary: Gluten-Free, Vegan

Grand final footy needs food you can hold in one hand and not take your eyes off the screen. These crunchy little tortilla cups get a dusting of Chooki's Chilli Chicken Salt before they hit the oven, then get loaded with a smoky charred corn and black bean salsa. Two bites each, gone in a quarter.

Step 1: Bake the Cups

Heat the oven to 190°C (170°C fan-forced). Wrap the tortillas in a damp paper towel and microwave for 20 seconds so they bend without cracking. Brush both sides with olive oil, sprinkle over 1 teaspoon of the chilli salt, then press each one into a hole of a standard muffin tin, letting the edges pleat up. Bake for 10 to 12 minutes until golden and crisp. Leave them in the tin to cool, they firm up as they sit.

Step 2: Char the Corn

Get a dry heavy frying pan or the barbie grill smoking hot. Cook the cobs for 8 to 10 minutes, turning every couple of minutes, until you've got proper black patches all over. Let them cool for a minute, stand them up on a board and run a knife down the sides to take the kernels off.

Step 3: Toss the Salsa

In a bowl, combine the corn, black beans, tomatoes, avocado and coriander. Squeeze in the lime juice and sprinkle over the remaining teaspoon of chilli salt. Toss gently so the avocado doesn't turn to mush.

Step 4: Fill and Serve

Spoon the salsa into the cups right before they go out so the shells stay crunchy. Finish with a light pinch more chilli salt over the top and get them on the coffee table.

Tip: Bake the cups up to a day ahead and keep them in an airtight container. Make the salsa just before kick-off, minus the avocado, and fold that through at the last minute.