Anne’s Corn Salsa with Tortilla Chips2014-08-20
- Yield : 3 cups
- Cook Time : 35m
- Ready In : 35m
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- 3 cups canola oil
- Twelve 6-inch corn tortillas, cut into sixths
- Kosher salt
- 1/4 cup canola oil, plus more for oiling
- 4 ears corn, shucked
- 3 tomatillos, papery outer skin removed
- 4 scallions, thinly sliced
- 2 cloves garlic, smashed and finely chopped
- One 15-ounce can black beans, drained and rinsed
- 1 jalapeno, seeded and chopped, optional
- 1/4 to 1/2 cup white vinegar
- Kosher salt
- 1/2 bunch fresh cilantro, leaves roughly chopped
For the chips: Heat the oil in a Dutch oven set over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Drop the tortillas in batches into the oil, being careful not to overcrowd. Fry until golden brown, a couple minutes total. Remove to a paper-towel-lined sheet pan and sprinkle liberally with salt. Repeat for the remaining tortillas.
For the salsa: Preheat the grill to medium. Use a wire grill brush to loosen any crud or soot from the grate. Wipe the grate down carefully with an oiled towel to remove any loosened crud.
Grill the corn and the tomatillos until they char and blacken on all sides. Remove from the grill and cool.
Cut the kernels from the cob and scrape any residual bits of corn off the cob. Scrape any really charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks.
In a large bowl, combine the corn, tomatillos, scallions, garlic, black beans and jalapenos if using. In a small bowl or measuring cup, combine the vinegar and oil. Pour over the salsa and season with salt. Taste and adjust the seasoning, if needed. Toss in the cilantro and serve.