Avocado-Corn Salsa

Part salsa, part guacamole, all delicious, this quick dip goes together fast with prepared salsa and canned corn blended with bell peppers.

Avocado-Corn Salsa

OldElPasoRecipe by OldElPaso

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10 minutes

10 minutes

24 servings (2 tablespoons salsa and 6 tortilla chips each)

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Nutrition Info

  • 1 Serving
  • 170
  • 8g
    (Saturated Fat 1g, Trans Fat 0g)
  • 0mg
  • 290mg
  • 22g
    (Dietary Fiber 2g, Sugars 1g)
  • 2g
  • Percent Daily Value*
  • 0%
  • 2%
  • 0%
  • 6%
  • Exchanges
  • 1 1/2
  • 1/2
  • 1
  • Carbohydrate Choices
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Tip

    Let firm avocados ripen at room temperature for 2 to 4 days. Store soft, ripe avocados in the refrigerator.

Ingredients

  • 1  cup Old El Paso® Thick 'n Chunky salsa
  • 1  medium avocado, pitted, peeled and coarsely chopped
  • 1  can (11 oz) Green Giant® Mexicorn® whole kernel corn, red and green peppers, drained
  • 2  tablespoons chopped fresh cilantro
  • 24  oz tortilla chips

Directions

  1. 1In medium bowl, mix all ingredients except tortilla chips until well blended.
  2. 2Serve immediately, or cover and refrigerate until serving time.

Categories: Course, Appetizers, Dips & Salsas

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