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Fresh Corn and Black Bean Summer Salsa Recipe with Crispy Tortilla Scoops for Easy Party Snacks

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A vibrant and crunchy summer salsa featuring sweet corn, hearty black beans, and tangy lime, paired with homemade crispy tortilla scoops. Perfect for quick, easy, and crowd-pleasing party snacks.

Ingredients

Scale
  • Fresh corn kernels from 3 medium ears of corn (about 1 1/2 cups frozen, thawed)
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1/2 medium red onion, finely diced
  • 1 medium ripe tomato, seeded and chopped
  • 1 small jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped (about 15 g)
  • Juice of 2 fresh limes (about 3 tablespoons)
  • 1 tablespoon olive oil (extra virgin)
  • Salt and freshly cracked black pepper, to taste
  • 8 small corn tortillas (6-inch diameter)
  • Vegetable oil or avocado oil, for frying (about 1 1/2 cups / 350 ml)
  • Salt, for sprinkling

Instructions

  1. Prepare the Salsa Base: Cut the kernels off the ears of corn. If using frozen corn, thaw fully and pat dry. Place corn kernels in a large mixing bowl.
  2. Add Black Beans and Veggies: Drain and rinse black beans. Add to bowl with diced red onion, chopped tomato, minced jalapeño, and chopped cilantro. Mix gently.
  3. Season the Salsa: Drizzle olive oil and squeeze fresh lime juice over the mixture. Add salt and pepper to taste. Stir until well combined.
  4. Rest the Salsa: Let salsa sit at room temperature for about 10 minutes to allow flavors to meld. Optionally refrigerate up to 2 hours before serving.
  5. Cut the Tortillas: Stack corn tortillas and cut each into 4 equal triangles to form scoop-shaped chips.
  6. Heat the Oil: Pour oil into a heavy skillet about 1/2 inch deep. Heat over medium-high heat to about 350°F (175°C).
  7. Fry the Tortilla Scoops: Fry tortilla triangles in batches, turning frequently, until golden and crispy, about 2-3 minutes per batch. Remove with slotted spoon and drain on paper towels or wire rack. Sprinkle with salt immediately.
  8. Serve: Spoon salsa into a serving bowl and arrange crispy tortilla scoops around it. Serve immediately.

Notes

Use fresh corn for best sweetness; thaw and pat dry frozen corn to avoid watery salsa. Maintain oil temperature around 350°F when frying to prevent soggy or burnt chips. Let salsa rest to meld flavors. Store tortilla scoops separately to keep crispy. Baking tortilla scoops is an option but frying yields better texture.

Nutrition

Keywords: corn salsa, black bean salsa, summer salsa, party snacks, tortilla scoops, vegan salsa, gluten-free snack

Find it online: https://milaspoon.com/fresh-corn-and-black-bean-summer-salsa-recipe-with-crispy-tortilla-scoops-for-easy-party-snacks/