Round 2 Recipe - Corn Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 454
- Total Fat
- 36
- Saturated Fat
- 3
- Carbohydrates
- 33
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 602
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
Ingredients
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
Directions
- In a high-sided skillet over medium heat, add the oil and heat to 350 degrees F.
- 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.
- 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.
- Serve the corn salsa with tortilla chips.