A fresh, 10-minute salsa that swaps soft add-ins for the crunch of Giant Peruvian Inca Crunchy Corn. The kernels hold their crunch in the tomato and cucumber, so every scoop has texture right through to the last chip.
Serves: 1 · Total time: 10 minutes
Ingredients
- 1 tomato
- 1 cucumber, or 5 mini cucumbers
- ⅓ cup Rolling Pin Giant Peruvian Inca Crunchy Corn
- 2 tbsp lemon juice
- Dash of salt
- Dash of cumin
- Chips, for dipping
Directions
- Dice the tomato and cucumber into small pieces.
- In a bowl, combine the diced tomato and cucumber with the Giant Peruvian Inca Crunchy Corn.
- Pour in the lemon juice and mix well.
- Add a dash of salt and cumin to taste, then mix everything together.
- Transfer the salsa to a serving bowl and serve with chips on the side.
- Dip the chips into the salsa and enjoy the crunchy, fresh flavors!
Tip
Spice things up and add a little jalapeño for an extra kick. If you want the heat built in, make it with Jalapeño Giant Peruvian Crunchy Corn instead.