March 2026 Recipe

by | May 15, 2025

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

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