Round 2 Recipe - Corn Salsa

  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
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2 cups canola oil, for frying

6 corn tortillas

Kosher salt and freshly ground black pepper

Reserved 2 ears grilled corn from Zesty Grilled Corn recipe

1 tablespoon chopped fresh cilantro

1 (14 1/2-ounce) can diced tomatoes, drained

1 medium onion, diced

2 teaspoons hot sauce

1 tablespoon lime juice


  1. In a high-sided skillet over medium heat, add the oil and heat to 350 degrees F.
  2. Cut each tortilla into 8 triangles. Fry the triangles in batches until they are golden brown and crisp, 1 to 2 minutes. Drain on brown paper and season with salt.
  3. Cut the kernels off the corn and add them to a bowl. Add the cilantro, tomatoes, half the onion (reserve the other 1/2 for Online Round 2 Recipe Cheesy Hot Dog Scramble), hot sauce, lime juice, salt and pepper, to taste, and stir to combine.
  4. Serve the corn salsa with tortilla chips.

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