The Pioneer Woman Tasty Kitchen
Profile Photo

Grilled Corn and Black Bean Salsa with Homemade Chips

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

I love homemade salsa. And it’s even better with homemade chips!

Ingredients

  • FOR THE SALSA:
  • 4 ears Fresh Corn, Shucked
  • ¼ cups Lime Juice (for 1/4 Cup You'll Need About 4 Limes)
  • 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
  • ½ cups Loosely Packed Fresh Cilantro Leaves Chopped
  • 2  Green Chili Peppers, Stem And Seeds Removed Then Minced (any Kind Will Do)
  • 1  Red Bell Pepper, Stem And Seeds Removed, Chopped
  • 1 pint Yellow Cherry Tomatoes, Chopped
  • ¼ cups Finely Chopped Red Onion
  • ½ teaspoons Minced Garlic
  • 1 Tablespoon Olive Oil
  • ¼ teaspoons Cayenne Pepper
  • ½ teaspoons Salt
  • ¼ teaspoons Ground Black Pepper
  • FOR THE CHIPS:
  • 10 whole Corn Tortillas Taco Size
  • 1 cup Canola Oil, For Frying
  • Salt To Taste

Preparation

For the salsa:
Heat a grill or grill pan to medium heat. Place ears of corn directly on grill. Cook until brown and tender, turning often, about 10 minutes. Remove ears of corn from grill, set them on a plate and let them cool slightly. Use a sharp knife to cut the kernels off the cob. Place kernels in a medium bowl.

Add lime juice, black beans, cilantro, chili peppers, bell pepper, tomatoes, red onion, garlic, olive oil, and cayenne to the bowl with the corn. Toss well. Season with salt and pepper, and serve.

For the chips:
Stack the tortillas and cut the stack into 6 evenly sized triangles to create your chips.

In a large heavy skillet heat oil to 350 F. When oil is hot add the chips in small batches in a single layer and fry for about 2 minutes or until they start to color. Remove them from the oil using a spatula and set on a paper towel lined plate to drain. Sprinkle with salt. Repeat frying the rest.

Serve chips with salsa. Enjoy!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Pisto Manchego
Profile Photo by San Pasqual's Kitchen in appetizers
Pisto Manchego is the Spanish version of ratatouille. It is made...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Strawberry Crumble Bars
Profile Photo by Silvia Ribas - Garden in the Kitchen in appetizers
These Gluten-Free Strawberry Crumble Bars are mega delicious and easy to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Authentic Spanish Tortilla
Profile Photo by Mireille | The Tortilla Channel in appetizers
How to make authentic Spanish tortilla, so simple with just three...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Chicken Cucumber Cups
Profile Photo by Rebecca Bertoldi in appetizers
A couple years ago, I was hosting a girls' night at...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy