Corn Salsa with Baked Tortilla Chips
A refreshing and simple snack featuring sweet corn, ripe tomatoes, onion, and cilantro, brightened with lime, served with crispy homemade baked tortilla chips.
Ingredients
- Tomatoes50 g
- Onion20 g
- Salt0.5 g
- Oil5 ml
- Corn100 g
- Cilantro5 g
- Lime1 g
- Chili Powder0.5 g
- Corn Tortillas2 g
Instructions
- 1Step 1
If using fresh corn on the cob, blanch or cook kernels until tender (about 3-5 minutes), then let cool. If using frozen, thaw or cook briefly (3 minutes). Cut kernels off cob if using fresh (2 minutes).
- 2Step 2
Dice the tomatoes and finely chop the onion and cilantro (5 minutes).
- 3Step 3
In a bowl, combine the corn kernels, diced tomatoes, chopped onion, and cilantro. Season with salt and chili powder (if using) (1 minute).
- 4Step 4
Squeeze the juice of half a lime over the salsa and gently mix (1 minute). Taste and adjust seasoning.
- 5Step 5
Cut corn tortillas into wedges (8 per tortilla). In a separate bowl, toss the tortilla wedges with oil and a pinch of salt (2 minutes).
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