Chili-Lime Corn Salsa with Crispy Tortilla Chips

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh, zesty salsa featuring sweet corn, spicy jalapeño, and tangy lime, served with homemade tortilla chips for a vibrant appetizer. This mexican (vegetarian) ready in about 27 minutes blends corn kernels, red bell pepper, red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 200 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Mexican cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Place 2 large flour tortillas on a baking sheet lined with parchment paper. Cut each tortilla into 1-inch strips, then brush with 2 tbsp vegetable oil and sprinkle with 1/4 tsp salt.
  2. Step 2: Bake for 10-12 minutes, flipping halfway, until golden and crisp. Let cool completely.
  3. Step 3: In a bowl, combine 2 cups fresh corn kernels, 1/2 cup finely diced red bell pepper, 1/2 cup finely diced red onion, 1/4 cup finely diced jalapeño, 1/4 cup chopped cilantro, 2 tbsp lime juice, and 1/4 tsp salt. Toss to combine.
  4. Step 4: Serve the salsa immediately with the crispy tortilla chips.

Frequently asked questions

How long does Chili-Lime Corn Salsa with Crispy Tortilla Chips take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Chili-Lime Corn Salsa with Crispy Tortilla Chips?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Chili-Lime Corn Salsa with Crispy Tortilla Chips?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chili-Lime Corn Salsa with Crispy Tortilla Chips for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chili-Lime Corn Salsa with Crispy Tortilla Chips vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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