Grilled Corn Salsa with Fried Tortilla Chips
Time: 20 mins
Servings: 8-10 servings
Ingredients
- 4 Ears MultiColored Corn White & Yellow Corn, husks and silk removed
- 2 T Extra Virgin Olive Oil, plus 1T
- 1 Avocado, pitted and diced
- 12-15 Grape Tomatoes, finely chopped
- 1 Red Pepper, finely chopped
- ½ Red Onion, peeled and chopped
- ½ Small Serrano Pepper, seeded and chopped
- ½ C Cotija Cheese
- ½ C Fresh Cilantro, chopped
- 2 Cloves Garlic, minced
- 1 Lime, juiced
- ½ tsp Himalayan Pink Salt
- ½ tsp Cumin
- ¼ tsp New Mexico Red Chili Powder
- ¼ tsp Paprika
- 10 Corn Tortillas, slightly dry
- 2 C Vegetable Oil
- Salt to taste
Instructions
Prepare the corn salsa:
- Clean and oil the grates on the grill.
- Heat the grill to medium-high heat.
- Brush the corn with roughly 2 T of olive oil
- Place the ears directly on the grill.
- Close the lid and roast for 10 minutes, rotating every couple minutes to promote even cooking.
- Remove the corn from the grill using tongs.
- Transfer to a plate.
- Remove the kernels from the cob with a knife.
- Stir together the corn, avocado, grape tomatoes, red pepper, red onion, serrano pepper, cilantro, garlic, lime, cotija cheese, the remaining tablespoon olive oil, salt, cumin, New Mexican Chili Powder, and paprika in a large bowl. Cover and set aside.
Make the homemade tortilla chips:
- Cut each corn tortilla into 6 even triangles.
- Line a large sheet pan with paper towels.
- Fill the bottom of a large skillet with 1" of the vegetable oil.
- Wait until the oil is 350°F.
- Place the tortilla wedges into the oil and cook until golden brown and crispy, roughly 1-2 minutes.
- Remove the chips from the oil and place them on the paper towel-lined sheet pan.
- Sprinkle chips with salt.
- Serve the corn salsa with the homemade chips.
- Enjoy!
Go Rogue by adding Sautéed Shrimp in the salsa mix.
Want Chef Jeff to make this delicious meal for you? Contact us at www.TheRogueChef.com.