Smoky Corn Salsa With Deep Fried Tortillas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve with buckets of sour cream and guacamole. Ingredients:
2 corn on the cob |
3 tablespoons extra virgin olive oil |
1 red chili pepper, seeded and chopped |
1 red onion, sliced thin |
1 beef tomato, skinned seeded and chopped |
1 lime, juice and zest of |
3 tablespoons coriander |
vegetable oil (for deep frying) |
2 flour tortillas |
Directions:
1. Remove any husk or threads from the corn.
2. Brush the cobs with the olive oil and grill for about 15 minutes, turning constantly.
3. Remove from the grill and strip the kernels from the cob.
4. Add the chili, onion, tomato, remaining olive oil, lime zest, lime juice and coriander. Set aside to let the flavours develop (about an hour seems to give the best results).
5. Heat the oil in a pan or wok.
6. Rip the tortillas into pieces and deep fry until crispy and golden. Lift out and drain.
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