Recipe courtesy of Sandra Lee
Episode: Feeding a Crowd
Total:
35 min
Active:
15 min
Yield:
10 servings
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
10 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

For Salsa:

Set up grill or indoor grill pan over medium heat.

In a small bowl combine canola oil, chili powder, and salt and pepper, to taste. Brush corn with oil mixture. Place on hot grill and cook 10 minutes, turning frequently. Remove to a cutting board and let cool for a few minutes. When cool enough to handle, cut kernels from the cob.

In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn. Season with salt and pepper and mix well.

For Corn Chips:

Preheat oven to 400 degrees F.

Cut each tortilla into 8 triangular portions. Arrange in a single layer on sheet pans. Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes. Allow to cool and serve with salsa.

IDEAS YOU'LL LOVE

Corn Blender Salsa

Recipe courtesy of Food Network Kitchen

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Chili Beans

Recipe courtesy of Ree Drummond

Black Beans

Recipe courtesy of Ree Drummond

Sweet Corn Pudding

Recipe courtesy of Nancy Fuller

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Roasted Chile Salsa

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking