• Drain the sweetcorn. Roughly chop tomato and pickled jalapeños (if using). Thinly slice cucumber. • In a medium bowl, add cucumber, a drizzle of white wine vinegar and olive oil and a pinch of salt and pepper. Toss and set aside.

• Heat a large frying pan over high heat. Cook sweetcorn until just browned, 4-5 minutes. Transfer to a second medium bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince and diced bacon, breaking up with a spoon, until just browned, 4-5 minutes. Drain excess oil from the pan.

• Add All-American spice blend and tomato paste to the pan and cook until fragrant, 1 minute. • Add the water and BBQ sauce and simmer until thickened, 1-2 minutes. Remove from heat. • Sprinkle smoked Cheddar cheese over beef mixture and allow to melt.

• Meanwhile, add tomato and a drizzle of white wine vinegar and olive oil to the charred corn. Stir to combine and season to taste. • In a small bowl, combine sour cream and jalapeños.

• Drain pickled cucumber. • Spread corn chips over a large serving dish or platter. Spoon over BBQ beef and bacon mixture. • Top with pickled cucumber, tomato salsa and jalapeño sour cream. • Tear over herbs to serve. Enjoy!