Grilling ears of corn creates a smoky-yet-sweet flavor. Combining the golden kernels of corn with fresh pops of juicy tomato, onion, black beans and jalapeno makes an irresistible dip to scoop up with freshly made corn tortilla chips.
This is a dip we can feel good about eating. It’s packed with nutrition. And without oils or dairy, it is low-calorie. Using our air fryers to make chips makes this chip and dip a winning combination.
Grilled corn salsa is economical, and super easy to put together. The homemade tortilla chips are also quick to make and are a game changer, allowing us to taste the true flavor of the corn tortilla.
This recipe can be quickly assembled for any snack, appetizer, or taco night. And Cinco de Mayo celebrations are just around the corner, as well. Enjoy food made fresh!
Grilled Corn Salsa
4 ears fresh corn 1 cup cooked black beans, (drained and rinsed, if canned) 1 large tomato, diced 1 fresh jalapeno, stemmed, seeded and finely diced ½ medium-size red onion, diced 4 tablespoons freshly squeezed lime juice (1 large lime) ½ teaspoon chili powder ½ teaspoon garlic salt Cilantro or parsley to serve, if desired Prepare outdoor grill or preheat grill pan over mediumhigh heat on stovetop.
Remove husks and silks from corn, cleaning well. Place corn onto grill or grill pan to char for a few minutes on all sides; total time will be 10 to 15 minutes. Once corn is cool enough to handle, cut kernels from cobs and place in medium mixing bowl. Add black beans, diced tomato, jalapeno and onion. Gently stir to combine.
In a separate bowl whisk together lime juice, chili powder, and garlic salt. Drizzle over grilled corn mixture and gently fold to coat.
Scoop salsa into a serving dish and top with fresh cilantro or parsley leaves, if desired. Serve with tortilla chips, (recipe follows). This salsa can be refrigerated for up to 3 or 4 days.
Makes approximately 4 cups.
AIR FRYER TORTILLA CHIPS: Cut 4 tortillas into 8 triangles each. Cook in two batches, each one for approximately 5 minutes on 400 degrees F. Top with a squeeze of lime juice and salt, optional.
Note: This is a very healthy method of preparing tortilla chips and in time, I have started to prefer them over storebought chips, or chips fried in oil.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
