Grilled Corn and Black Bean Salsa with Cinnamon Tortilla Chips

A sweet and savory salsa featuring grilled corn, black beans, vibrant vegetables, and a hint of lime, served with crispy cinnamon-sugar tortilla chips.

Prep Time

20 minutes

Total Time

45 minutes

Calories

335 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.05/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Ingredients

Servings

2earsCorn on the cob(Husked)

£1.20

115-ounce canBlack beans(Rinsed and drained)

£0.70

1Red bell pepper(Diced)

£0.90

0.5Red onion(Finely diced)

£0.35

0.5Jalapeño(Seeded and minced (optional))

£0.20

2tablespoonsLime juice(Freshly squeezed)

£0.25

2tablespoonsOlive oil

£0.30

0.3cupCilantro(Chopped)

£0.40

1teaspoonHoney(Or agave nectar)

£0.10

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack pepper(Or to taste)

£0.05

6Corn tortillas(6-inch size)

£1.50

2tablespoonsButter(Melted)

£0.20

2tablespoonsGranulated sugar

£0.05

1teaspoonGround cinnamon

£0.10

Total Cost

£6.31

£1.05 per serving

Instructions

1.
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.
2.
In a large mixing bowl, combine the grilled corn kernels, black beans, diced red bell pepper, diced red onion, and minced jalapeño (if using).
3.
In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper.
4.
Pour the dressing over the corn and black bean mixture. Gently toss to combine.
5.
Stir in the chopped cilantro. Taste and adjust seasonings as needed.
6.
Preheat oven to 350°F (175°C).
7.
Cut the corn tortillas into wedges (6-8 wedges per tortilla).
8.
In a small bowl, combine the melted butter, sugar, and cinnamon.
9.
Brush the tortilla wedges with the cinnamon-sugar mixture.
10.
Arrange the tortilla wedges in a single layer on a baking sheet.
11.
Bake for 8-12 minutes, or until golden brown and crispy. Watch carefully to prevent burning.
12.
Let the cinnamon tortilla chips cool slightly before serving with the grilled corn and black bean salsa.

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My Notes

Nutrition Information

Nutrition per serving (190g)

335 kcal / 1402 kJ

Carbs

46g

18% of RDA

Fat

15g

21% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

390 mg

17% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a smoky flavor, soak wood chips (such as hickory or mesquite) in water for 30 minutes before grilling the corn.

The salsa can be made a day ahead and stored in the refrigerator. The flavors will meld together even more.

If you don't have a grill, you can roast the corn in the oven at 400°F (200°C) for 20-25 minutes.

For a spicier salsa, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the dressing.

Store leftover chips in an airtight container to maintain their crispness.

Cooking Equipment

Grill or Grill Pan

Mixing Bowl

Oven

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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