Round 2 Recipe - Corn Salsa

• 2 cups canola oil, for frying
• 6 corn tortillas
• Kosher salt and freshly ground black pepper
• Reserved 2 ears grilled corn from Zesty Grilled Corn recipe
• 1 tablespoon chopped fresh cilantro
• 1 (14 1/2-ounce) can diced tomatoes, drained
• 1 medium onion, diced
• 2 teaspoons hot sauce
• 1 tablespoon lime juice

1. In a high-sided skillet over medium heat, add the oil and heat to 350 degrees F.
2. Cut each tortilla into 8 triangles.
3. Fry the triangles in batches until they are golden brown and crisp, 1 to 2 minutes.
4. Drain on brown paper and season with salt.
5. Cut the kernels off the corn and add them to a bowl.
6. Add the cilantro, tomatoes, half the onion (reserve the other 1/2 for Online Round 2 Recipe Cheesy Hot Dog Scramble), hot sauce, lime juice, salt and pepper, to taste, and stir to combine.
7. Serve the corn salsa with tortilla chips.

canola oil, corn tortillas, kosher salt, recipe, fresh cilantro, tomatoes, onion, hot sauce, lime juice

Taken from www.foodnetwork.com/recipes/sandra-lee/round-2-recipe-corn-salsa-recipe.html (may not work)