Sweetcorn salsa with lime salt tortilla chips
- Anna Glover
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as a snack
Easy
Prep: 20 mins
Cook: 25 mins
plus resting
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Make the tortilla chips in advance and serve while you continue cooking your mains on the coals. Add guacamole and soured cream for an easy snacking spread
Vegetarian
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Try our recipe for sweetcorn salsa with lime salt tortilla chips, then try our queso blanco, esquites (Mexican corn salad), Mexican salad and Mexican charred sweetcorn soup. Now try more Mexican recipes.
Sweetcorn salsa with lime salt tortilla chips recipe
Ingredients
Nutrition
-
4 corn cobs
-
3 red chillies
-
1 red pepper
-
1 tsp cumin seeds
-
1 shallot
finely chopped
-
100g feta
crumbled
-
handful of coriander
chopped
-
3 tbsp olive oil
-
2 limes
zested and juiced
-
vegetable oil
for frying
-
4 corn or wheat tortillas
each cut into eight triangles
-
1 tsp fine sea salt
-
1 tsp smoked paprika
-
½-1 tsp chilli powder
Nutrition: per serving (8)
- kcal195
- fat10.1g
- saturates2.6g
- carbs17.1g
- sugars4.2g
- fibre5.6g
- protein6g
- salt1g
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Method
-
step 1
Heat a heavy frying pan or skillet over a high heat or over the white coals of a barbecue. Char the corn cobs, chillies and pepper (in batches if you need to) for 15-20 mins, turning regularly until softened, charred and blackened in places – be careful as the sweetcorn may crackle and pop. Remove each ingredient as it’s ready – the sweetcorn will take longer than the chillies. Tip into a bowl or container, cover and leave to steam and soften for 10 mins. Toast the cumin seeds in the hot pan (or in a foil parcel on the barbecue) for 20 seconds, then tip into a bowl.
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step 2
Remove the skins from the chillies and pepper, discard the seeds and finely chop. Tip into the bowl with the cumin. Hold the sweetcorn cobs upwards on a chopping board and slice down the sides with a knife until all the kernels are removed. Tip into the bowl, stir in the shallot, feta, coriander, olive oil and lime juice. Season well.
-
step 3
Heat a 1cm depth of vegetable oil in a wide pan over a medium-high heat and fry a batch of the tortilla triangles for 1-2 mins, turning once, until golden and crisp. Drain on kitchen paper and repeat with the remaining batches – they will crisp up as they cool. Mix the sea salt, paprika, chilli powder and lime zest in a small bowl. Tip all the tortilla chips into a large bowl. Sprinkle over the salt and toss well to coat. Serve with the charred sweetcorn salsa.
Now try more sweetcorn recipes.
Authors
Anna GloverSenior food editor
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