Grilled Corn and Black Bean Salsa with Cinnamon Tortilla Chips

Preheat grill to medium heat. Grill the corn on the cob, turning occasionally, until kernels are slightly charred and tender, about 10-15 minutes. Let cool slightly, then cut the kernels off the cob.

In a large mixing bowl, combine the grilled corn kernels, black beans, diced red bell pepper, diced red onion, and minced jalapeño (if using).

In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper.

Pour the dressing over the corn and black bean mixture. Gently toss to combine.

Stir in the chopped cilantro. Taste and adjust seasonings as needed.

Preheat oven to 350°F (175°C).

Cut the corn tortillas into wedges (6-8 wedges per tortilla).

In a small bowl, combine the melted butter, sugar, and cinnamon.

Brush the tortilla wedges with the cinnamon-sugar mixture.

Arrange the tortilla wedges in a single layer on a baking sheet.

Bake for 8-12 minutes, or until golden brown and crispy. Watch carefully to prevent burning.

Let the cinnamon tortilla chips cool slightly before serving with the grilled corn and black bean salsa.