Grilled Corn and Bean Salsa with Baked Corn Chips

Name: Grilled Corn and Bean Salsa with Baked Corn Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 teaspoons chili powder; Salt and freshly ground black pepper; 4 ears corn, shucked or 4 1/2 cups frozen or canned corn kernels; 1 (28-ounce) can diced tomatoes, well drained; 1 (15-ounce) can black beans, drained and rinsed; 1/2 medium red onion, diced; 1 jalapeno, seeds removed and diced; 2 tablespoons chopped cilantro leaves; 2 tablespoon lime juice; 1 teaspoon, chopped garlic; 15 corn tortillas; Canola oil spray

Servings: persons

1 tablespoon canola oil
1 teaspoons chili powder
Salt and freshly ground black pepper
4 ears corn, shucked or 4 1/2 cups frozen or canned corn kernels
1 (28-ounce) can diced tomatoes, well drained
1 (15-ounce) can black beans, drained and rinsed
1/2 medium red onion, diced
1 jalapeno, seeds removed and diced
2 tablespoons chopped cilantro leaves
2 tablespoon lime juice
1 teaspoon, chopped garlic
15 corn tortillas
Canola oil spray

1
Set up grill or indoor grill pan over medium heat.
2
In a small bowl combine canola oil, chili powder, and salt and pepper, to taste.
3
Brush corn with oil mixture.
4
Place on hot grill and cook 10 minutes, turning frequently.
5
Remove to a cutting board and let cool for a few minutes.
6
When cool enough to handle, cut kernels from the cob.
7
In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn.
8
Season with salt and pepper and mix well.
9
For Corn Chips:
10
Preheat oven to 400 degrees F.
11
Cut each tortilla into 8 triangular portions.
12
Arrange in a single layer on sheet pans.
13
Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes.
14
Allow to cool and serve with salsa.

480

kcal

Calories

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

Saved locally in your browser — visible only to you.

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: 1 tablespoon canola oil, 1 teaspoons chili powder, Salt and freshly ground black pepper, 4 ears corn, shucked or 4 1/2 cups frozen or canned corn kernels, and more.

Yes, Grilled Corn and Bean Salsa with Baked Corn 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!