Fresh Corn Salsa with Baked Chili Lime Tortilla Chips
Get the best of summer with this fresh corn salsa paired with crispy baked chili lime tortilla chips. Homemade tortilla chips are so easy to make and the recipe is made extra simple without needing to cook the corn on the cob!
Every time I pick up a piece of corn, I am reminded of how grateful I am that I no longer have braces. Can anyone else relate? You either eat the corn as usual and deal with the consequences or you have to cut the corn off the cob. Let’s be real, it’s delicious either way but I’m still grateful that I’m done with the braces phase of life.
I first created this corn salsa as an appetizer or snack but quickly realized it can be a side or topping for a variety of meals. I love adding this salsa to burrito bowls, this quinoa taco salad, and even for topping off tacos!
If you eat this salsa on it’s own as a snack, I highly recommend making these baked chili lime tortilla chips to go with it. Sure, it takes more time than buying a bag of chips but I promise you the time is worth it! If you’ve never made homemade chips, it’s super simple. Cut up corn tortillas into triangles and then dip in fresh squeezed lime juice. Sprinkle chili powder on each side of the tortilla and arrange on a baking sheet and bake at 400º for 12 minutes. Again, takes a few extra minutes but 100% worth it in my opinion!
Ingredients in Fresh Corn Salsa
- large vine tomatoes
- fresh sweet corn
- garlic clove
- red onion
- cayenne pepper
- lime juice
- salt and pepper
Read Also: Apple Crisp Cheesecake Bread
How to Make Fresh Corn Salsa
I love making salsa because it’s so quick and easy to throw together! Start by chopping one tomato into four pieces and pulse in a blender or food processor until the tomato is “liquidy” with some chunks. Then take the remainder of the full tomatoes and remove the inner seeds. Chop them into small chunks and combine with the pulsed tomato. Add the fresh sweet corn that’s been cut from the cob, minced garlic, diced red onion, cayenne pepper and lime juice to the tomatoes and stir. Add in salt and pepper as needed and serve!
Can You Eat Raw Corn?
Yes, yes you can! Raw corn is absolutely delicious and also removes one step to making this fresh corn salsa. You just cut the corn right off the cob and add to the salsa. It’s delicious right then and there but when left to soak up all the lime and tomato juices it gets even more delicious. So fear now, cooked corn is not necessary for this recipe. PHEW.
How to Make Tortilla Chips
Homemade tortilla chips are super easy to make and require very little effort. These chili lime tortilla chips have a bomb of flavor that you can’t get from store-bought varieties. Here’s what’s required:
- fresh corn tortillas
- lime juice
- chili powder
- salt
That’s it! Plus no frying required. Just cut, sprinkle and bake for healthy homemade tortilla chips
Fresh Corn Salsa with Baked Chili Lime Tortilla Chips
- Prep Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
Ingredients
For the Fresh Corn Salsa:
- 5 large vine tomatoes
- 1 cup fresh corn, cut off cob
- 1 garlic clove, minced
- 1 cup red onion, diced
- 1/4 tsp cayenne pepper
- 1/2 lime, juiced
- salt and pepper, to taste
For the Baked Chili Lime Tortilla Chips:
- 4 corn tortillas
- juice, 1 lime
- 1 tsp chili powder
- salt, to taste
Instructions
For the Fresh Corn Salsa:
- Take one tomato, chop into 4 pieces and place in a blender or food processor.
- Pulse tomato several times. Tomato should break up and become liquidy with some chunks.
- Remove inner seeds from remainder of tomatoes and chop into small chunks. Combine with pulsed tomato.
- Add fresh corn, garlic, red onion, cayenne pepper and lime juice to tomatoes and stir.
- Add in salt and pepper to desired taste.
- Store in fridge.
For the Baked Chili Lime Tortilla Chips:
- Preheat oven to 400 degrees F.
- Place 4 corn tortillas on top of each other and using scissors, cut into 8 pieces so that you have 32 triangular chips.
- In a small bowl juice the lime.
- Dip each chip in lime juice so both sides are coated.
- Place on a baking sheet lined with parchment paper or a silicone mat. Do not overcrowd (use two sheets if necessary).
- Shake half of chili powder over the tortilla chips and then flip and shake the other half over chips.
- Bake for 12 minutes. Watch closely to ensure they do not burn.
- Serve warm.*
