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My kiddos love having this corn salsa with their dinner every day. They eat it with chips, bread, and even with a side of veggies. It has become something they look forward to every day after school. I tend to now make it in huge batches at a time where they are able to just pop open the fridge and take a portion out of the bowl and then put it back for the next person. It has made it much easier than just making this every time they want it. They are thrilled to have this every day and it makes me happy because it really is a great snack!
Check out what our friends over at Del Monte had to say about this:
“The vibrant combination of sweet yellow corn with zesty salsa is perfect as-is or with any of the optional add-ins.”
The best part about this is the way that you can kick up or tone down the spice by adding different kinds of salsa.
1 jar (24 oz.) Old El Paso chunky salsa, mild, medium or spicy, as desired
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained
Stir together salsa and corn.
Stir in any of the add-ins, as desired.
Chill at least 2 hours before serving with tortilla chips, sweet potato chips, pita chips, bell pepper strips or sliced cucumber.
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Quick Tip: Try pan roasting the corn for a simple flavor twist that will impress friends and family.
Thanks again to Del Monte for this amazing recipe.