Ingredients
1/2
cup frozen whole kernel corn, thawed
2
ripe avocados, pitted, peeled and diced
1/4
cup diced red onion
1/4
cup from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices, drained, diced
2
tablespoons fresh lime juice
2
tablespoons mayonnaise or salad dressing
1/2
teaspoon salt
48
roasted veggie zesty cheddar tortilla chips
Preparation
In 8-inch nonstick skillet, cook corn over medium-high heat 5 to 8 minutes, stirring occasionally, until lightly toasted.
Meanwhile, in medium bowl, mix remaining ingredients except tortilla chips with fork, mashing avocados. Stir in corn. Serve with tortilla chips.
