ROUND 2 RECIPE - CORN SALSA

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Round 2 Recipe - Corn Salsa image

Provided by Sandra Lee

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 cups canola oil, for frying
6 corn tortillas
Kosher salt and freshly ground black pepper
Reserved 2 ears grilled corn from Zesty Grilled Corn recipe
1 tablespoon chopped fresh cilantro
1 (14 1/2-ounce) can diced tomatoes, drained
1 medium onion, diced
2 teaspoons hot sauce
1 tablespoon lime juice

Steps:

  • In a high-sided skillet over medium heat, add the oil and heat to 350 degrees F.
  • Cut each tortilla into 8 triangles. Fry the triangles in batches until they are golden brown and crisp, 1 to 2 minutes. Drain on brown paper and season with salt.
  • Cut the kernels off the corn and add them to a bowl. 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.
  • Serve the corn salsa with tortilla chips.

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