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.
Baked Wonton Chips with Corn Salsa
- 24 wonton wrappers
- 2 tablespoons olive oil
- 2 teaspoons water
- salt and pepper to taste
- garlic powder to taste
- 1 cup frozen corn , thawed
- 1 can (15-ounce) black beans or red kidney beans
- 1 green bell pepper , diced
- 1 red onion , chopped
- 2 tablespoons extra virgin olive oil
- 3 tablespoons fresh lime juice
- salt and pepper to taste
- cilantro or parsley for garnish
- Preheat oven to 400.
- Place the wonton wrappers on two large greased baking sheets.
- Combine the olive oil and water in a small bowl.
- Generously brush each wonton wrapper with the olive oil mixture.
- Sprinkle with salt, pepper, and garlic powder.
- Using a paring knife, cut each wonton wrapper into two triangles.
- Bake for 6 to 7 minutes, or until golden brown.
- Combine the corn, black beans, diced pepper, and chopped onion in a large salad bowl.
- In a small mixing bowl whisk together the extra virgin olive oil, lime juice, salt, and pepper.
- Pour the dressing over the corn mixture; mix until thoroughly combined.
- Garnish with cilantro or parsley.
- Serve with Wonton Chips.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.