EDWINNA’S RECIPE OF THE MONTH: CORNY SALSA WITH POTATO CHIPS
Ingredients
- 2 cups corn, kernels, frozen, thawed, drained
- 3/4 cup tomoatoes, fresh, 1/4″ diced
- 3/4 cup cucumbers, fresh, unpealed, 1/4″ diced
- 2 tbsp green onions, chopped
- 1/2 tsp chili lime seasoning
- 2 tbsp sour cream, light
- 3 oz. eq. tortilla chips
Instructions
1 In a medium bowl, combine corn, tomoates, cucmbers, green onions, chili lime seasoning, and sour cream. Stir to mix.
2 Serve immediately, or to keep cold at 40 F or lower
BGCC Cook
Edwinna Ferguson
Edwinna Ferguson