Avocado-Corn Salsa

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.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

24

servings

1
cup Old El Paso® Thick 'n Chunky salsa
1
medium avocado, pitted, peeled and coarsely chopped
1
can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained
2
tablespoons chopped fresh cilantro
24
oz tortilla chips
  1. In medium bowl, mix all ingredients except tortilla chips until well blended.
  2. Serve immediately, or cover and refrigerate until serving time.
Makes 24 servings (2 tablespoons salsa and 6 tortilla chips each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Let firm avocados ripen at room temperature for 2 to 4 days. Store soft, ripe avocados in the refrigerator.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 290mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 2g,
    • Sugars 1g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.