Скачать или смотреть Easy and Delicious Corn Salsa With Fresh Fried Corn Tortilla Chips

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This vibrant corn salsa bursts with fresh, zesty flavor—sweet golden corn kernels tossed with juicy diced tomatoes, red bell pepper, crisp red onions, spicy jalapeños, and fragrant cilantro. Fresh lime juice ties it all together with a bright, tangy kick. Paired with warm, crispy fried corn tortilla chips—perfectly salted and irresistibly crunchy—this combo is the ultimate snack or appetizer. Whether you’re hosting a party or just craving something fresh and flavorful, this duo delivers big taste with simple, wholesome ingredients. This salsa is the perfect side dish to any meal, pair it with rice and chicken, steak or shrimp.

—Ingredients—

16oz steamed corn
Half a Red Onion
1 red bell pepper
1 jalapeño (take most of the seeds out)
Half a large tomato or 1 small tomato
1/2 cup chopped cilantro
The juice of 2 limes
2 tablespoons rice vinegar (or apple cider, white)
1/4 cup extra virgin olive oil
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 teaspoon salt
Corn tortillas
Oil for frying the tortillas
Flaky salt (to season the chips after out of the oil)

1. Steam or cook the corn, If using frozen corn, steam or sauté until warmed through. If using fresh corn, boil or grill it, then cut the kernels off the cob. You’ll need about 16 oz total.
2. Chop the vegetables, Finely dice ½ red onion, 1 red bell pepper, and 1 small tomato (or ½ a large tomato). Finely chop 1 jalapeño, removing most seeds if you prefer less heat. Roughly chop ½ cup fresh cilantro.
3. Make the dressing- In a large bowl whisk together the juice of limes, rice vinegar, extra virgin olive oil, chili powder, cumin and salt.
4. To the dressing add the corn, diced onion, bell pepper, tomatoes, jalapeño and cilantro. Toss well taste and adjust seasoning if needed.
5. Fry the corn tortillas— Stack the corn tortillas and slice them into wedges. Heat over medium-high, Carefully place a handful of tortilla wedges into the oil. Fry about 2-3 minutes or until golden and crisp.
6. Remove from oil transfer to a wire rack or paper towels. While still hot, sprinkle with flaky salt and repeat until all the chips are fried and seasoned.
7. Serve the chilled corn salsa with your warm, crispy chips—or pair the salsa with grilled chicken, shrimp, or steak for a fresh and flavorful meal.