Time: 35 min.
Complexity: easily
Servings: 10

Roasted corn gives this appetizer a summery flavor you can enjoy year-round. In the summer, you can grill fresh corn, and in the winter, use frozen or canned corn in a skillet. You can even use leftover corn cobs for this salsa, as they're not very tasty cold the next day. Mix the corn with canned beans, vegetables, and spices, season with lime juice, and eat with crunchy corn chips, which you can make yourself from a tortilla in the oven. This appetizer is both filling and healthy.

Ingredients:

• 1 tbsp. l. rapeseed oil
• 1 teaspoon chili powder
• 4 ears of corn, husked, or 4 1/2 cups frozen or canned corn kernels
• 1 can (800 g) of canned tomatoes in their own juice, diced, drained well
• 1 can (425 g) black beans, drained and rinsed
• Half a medium red onion, diced
• 1 jalapeno, seeded and diced
• 2 tbsp chopped cilantro leaves
• 2 tablespoons lime juice
• 1 teaspoon chopped garlic
• 15 corn tortillas

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chili seasoning, corn, tomato pulp, black beans, red onion, jalapeno pepper, cilantro, lime juice, garlic, tortilla

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Preparation:

Step 1

• Salsa:

  
  Preheat an outdoor grill or grill pan to medium heat.
Step 2
• In a small bowl, combine canola oil, chili powder, salt, and pepper to taste. Brush the corn with the oil mixture. Place on a hot grill and grill for 10 minutes, turning frequently. Transfer to a cutting board and let cool for a few minutes. When the corn is cool enough to handle, cut the kernels from the cob.
Step 3
• In a large bowl, combine the tomatoes, beans, onion, jalapeño pepper, cilantro, lime juice, garlic, and roasted corn. Season with salt and pepper and mix well.
Step 4

• Corn chips:

  
  Preheat oven to 200°C.
Step 5
• Cut each tortilla into 8 triangles. Arrange them in a single layer on a baking sheet. Spray with cooking spray for crispiness, sprinkle with salt, and bake until lightly browned and crisp, about 10 minutes. Cool and serve with salsa.

Votes: 3