Grilled Corn Salsa with Homemade Tortilla Chips
Keep it Simple, Sweetie:
  • For the salsa:
  • 1 can of black beans, rinsed and drained
  • 1 can of rotel, drained
  • 1 red pepper, chopped
  • 2 ears of corn
  • 1 lime
  • 1 bunch of cilantro
  • 1 small red onion (or half of a large), chopped
  • 1 tablespoon taco seasoning
  • salt to taste
  • For the chips:
  • corn tortillas
  • vegetable or canola oil (enough to cover about an inch of your pan)
  • salt to taste
  1. Start by heating your grill and shucking the corn.
  2. Combine the drained black beans, rotel, red pepper, cilantro and red onion in a large bowl.
  3. Once the grill is hot, cook the corn on all sides until slightly charred. Should take about 5 minutes on each side.
  4. Once the corn cools, cut the kernels from the ears.
  5. Add the grilled corn along with the zest and juice of the lime to the salsa.
  6. Add the taco seasoning and a pinch of salt and stir to combine.
  7. Now it’s time to make our chips! Yay!
  8. Start by heating a pan with about an inch of oil over medium/high heat.
  9. Remove the corn tortillas from their package in a stack and cut into 8 wedges.
  10. To see if the oil is ready, tear off a small piece of tortilla and drop it in the oil. If it bubbles gently and rises to the top, its ready. If not, wait a minute or two and try again.
  11. Once the oil is hot, add the tortilla "chips" and let brown on each side. Make sure not to crowd the pan, you don't want the chips overlapping or touching too much because you will get uneven cooking.
  12. Once the chips turn light brown on the bottom, flip them and let them brown on the second side. It should take 2-3 minutes per side, depending on how hot your oil is.
  13. Once they are fully cooked and crispy, remove them and let them rest on several paper towels to absorb excess oil and add a pinch of salt while they are still hot.
  14. Continue this process until all the chips are complete and get ready to serve them up! :)
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