Anne's Corn Salsa with Tortilla Chips Recipe

Name: Anne's Corn Salsa with Tortilla Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups canola oil; Twelve 6-inch corn tortillas, cut into sixths; Kosher salt; 1/4 cup canola oil, plus more for oiling; 4 ears corn, shucked; 3 tomatillos, papery outer skin removed; 4 scallions, thinly sliced; 2 cloves garlic, smashed and finely chopped; One 15-ounce can black beans, drained and rinsed; 1 jalapeno, seeded and chopped, optional; 1/4 to 1/2 cup white vinegar; Kosher salt; 1/2 bunch fresh cilantro, leaves roughly chopped

Servings: persons

3 cups canola oil
Twelve 6-inch corn tortillas, cut into sixths
Kosher salt
1/4 cup canola oil, plus more for oiling
4 ears corn, shucked
3 tomatillos, papery outer skin removed
4 scallions, thinly sliced
2 cloves garlic, smashed and finely chopped
One 15-ounce can black beans, drained and rinsed
1 jalapeno, seeded and chopped, optional
1/4 to 1/2 cup white vinegar
Kosher salt
1/2 bunch fresh cilantro, leaves roughly chopped

1
For the chips: Heat the oil in a Dutch oven set over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Drop the tortillas in batches into the oil, being careful not to overcrowd.
2
Fry until golden brown, a couple minutes total.
3
Remove to a paper-towel-lined sheet pan and sprinkle liberally with salt.
4
Repeat for the remaining tortillas.
5
For the salsa: Preheat the grill to medium.
6
Use a wire grill brush to loosen any crud or soot from the grate.
7
Wipe the grate down carefully with an oiled towel to remove any loosened crud.
8
Grill the corn and the tomatillos until they char and blacken on all sides.
9
Remove from the grill and cool.
10
Cut the kernels from the cob and scrape any residual bits of corn off the cob.
11
Scrape any really charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks.
12
In a large bowl, combine the corn, tomatillos, scallions, garlic, black beans and jalapenos if using.
13
In a small bowl or measuring cup, combine the vinegar and oil.
14
Pour over the salsa and season with salt.
15
Taste and adjust the seasoning, if needed.
16
Toss in the cilantro and serve.

1807

kcal

Calories

196

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups canola oil, Twelve 6-inch corn tortillas, cut into sixths, Kosher salt, 1/4 cup canola oil, plus more for oiling, and more.

Yes, Anne's Corn Salsa with Tortilla Chips falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Anne's Corn Salsa with Tortilla Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions