Round 2 Recipe - Corn Salsa

1. 1

   In a high-sided skillet over medium heat, add the oil and heat to 350 degrees F.

2. 2

   Cut each tortilla into 8 triangles.

3. 3

   Fry the triangles in batches until they are golden brown and crisp, 1 to 2 minutes.

4. 4

   Drain on brown paper and season with salt.

5. 5

   Cut the kernels off the corn and add them to a bowl.

6. 6

   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.

7. 7

   Serve the corn salsa with tortilla chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.