Monday, April 7, 2014

Grilled Corn and Black Bean Salsa with Homemade Chips

I love homemade salsa. Especially when it has this list of ingredients.
I prefer a good chunky salsa like a pico de gallo to a pureed version.
Grilled corn in itself is one of the most delicious things ever.
When you add the rest of these ingredients it is even better.
Oh and some homemade tortilla chips! 
Can you tell I am still craving warm weather.
Happy Monday!!!

For the salsa:
4 ears fresh corn, shucked
1 (15 ounces) black beans, drained and rinsed
1/4 cup lime juice, (about 2 limes)
1/2 cup loosely packed fresh cilantro leaves chopped
2 green chili peppers, minced (any kind will do)
1 red bell pepper, chopped
1 pint yellow cherry tomatoes, chopped
1/4 cup finely chopped red onion
1/2 teaspoon minced garlic
1 tablespoon olive oil
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the chips:
10 corn small tortillas (taco size)
1 cup canola oil for frying

Heat a grill or grill pan to medium heat. Place ears of corn directly on grill. Cook until brown and tender, turning often, about 10 minutes. Remove from grill, and let cool slightly. Use a sharp knife to cut the kernels off the cob. Place in a medium bowl.

Add lime juice, black beans, cilantro, chili peppers, bell pepper, tomatoes, red onion, garlic, olive oil, and cayenne to the bowl with the corn. Toss well. Season with salt and pepper, and serve.

For the chips:
Stack the tortillas and cut into 6 triangle pieces.
Heat oil to 350 degrees F.
Fry the chips in small batches for about 2 minutes until they start to color.
Drain and sprinkle with salt.

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