Round 2 Recipe - Corn Salsa (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
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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