Ingredients
1
bag (12 oz) frozen whole kernel corn
1
jar (16 oz) Old El Paso™ Thick ’n Chunky salsa
1/3
cup chopped fresh cilantro
3/4
cup crumbled queso fresco or feta cheese
24
oz tortilla chips
Preparation
Cook frozen corn as directed on bag. Rinse with cold water to cool; drain well.
In medium bowl, gently mix all ingredients except tortilla chips. Serve salsa with tortilla chips.
