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Dippin' Trio of Corn Salsa, Guacamole and Queso

Roasted Corn and Pepper Salsa Recipe
Yield: 10 Servings (8 oz. each)

Yield: 10 Servings (8 oz. each)

Combine our flame-roasted sweet corn and peppers with traditional tomato salsa and pair it up with zesty guacamole and creamy queso dip. Serve it on a platter with a whole bunch of crispy tortilla chips for dippin', of course.

Ingredient Weight Measure
Simplot Harvest Fresh™ Avocados: Western Guacamole, Frozen 12/1lb 16 oz. 2 cups
Simplot RoastWorks®: RTE Flame-Roasted Sweet Corn & Peppers Blend 6/2.5lb 2.5 lbs. 1 bag
Salsa, tomato, prepared 18.4 oz. 2 cups
Queso dip, prepared 1.7 lbs. 3 3/4 cups
Cilantro, fresh, chopped .28 oz. 1/2 cup
Lime wedges 2 oz. 10 each
Tortilla chips, corn, fried as needed
Preparation Instructions:
Step 1
Thaw guacamole according to package instructions. Reserve cold.
Step 2
Thaw corn and pepper blend according to package instructions. In a mixing bowl, combine corn and pepper blend with salsa. Stir well and reserve cold.
Step 3
Heat queso dip according to package instructions. Reserve hot.
Step 4
For each serving; portion 1/2 cup of corn salsa in a ramekin, 1/3 cup of queso dip in a ramekin, and 1/3 cup of guacamole in a ramekin. Serve alongside tortilla chips, lime wedge and fresh cilantro.
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