Corn Salsa?!? I know, I know. It’s a summer salad. Eh. I couldn’t wait that long to have my corn. Sorry. And it will make its appearance again on Super Bowl Sunday.
Besides, did you know that frozen corn is harvested at its peak and flash frozen to preserve its awesomeness? Yep, it’s true. The Internet(s) told me so.
But, no, really, it is true. You can go to WebMD and read this little piece on frozen veggies.
How about these Baked Wonton Chips! I’m a little late to the wonton party, but better late than never, right?
My husband saw the wonton wrappers in my grocery bag and he thought I was going to use them for egg rolls. Imagine his surprise when he saw chips. He was disappointed at first – the man wanted an egg roll – but after downing a few handfuls of the chips, he was more than pleased with my decision.
I have made these chips only once before, and I made them with cinnamon sugar. (YUM!) This time around I wanted to play a little and see if they would be just as delicious with salt and pepper. Lo and behold, they were amazing! I could not stop eating. Half of the batch was gone before I realized that I needed to take a photo and share the recipe with you.
You can sprinkle whatever topping you want on these goodies. As I said, the cinnamon sugar was fabulous, but I went with a savory version because I wanted to use them for this corn salsa. I think it is a great pairing, and I can’t wait to enjoy this deliciousness again this upcoming weekend.