Ingrediants:
1/4 cup green onions (coarsely chopped)
1/4 cup of cilantro (coarsely chopped)
2 cans of sweet corn
1 1/2 limes (juiced)
1 4.5 oz can of chopped green chiles
1/2 cup of ranch dressing
8 crispy corn taco shells or Tostito chips
8 crispy corn taco shells or Tostito chips
Directions:
- Preheat oven to 400 degrees
- Chop green onions & cilantro
- Juice your limes
- Bake taco shells for 3-4 minutes or until crispy
- Combine corn, green onions, cilantro, chile, spicy ranch dressing, and lime juice in large mixing bowl. Let mixture chill in fridge.
- Break taco shells into larger pieces. Serve salsa over the shells or scoop up.
It’s very important that you let the salsa chill in the fridge before serving. All the ingredients need time to firm up otherwise it will be soupy. As you can see everyone was too impatient here and there was no refrigerator time! But it still came out very good and the flavors worked well together.
