I feel like I’ve been sharing a whole lot of oldie-but-goodie recipes that I’ve updated here lately, but when I post a recipe and then makes tweaks and changes over the years, it can be fun to share again. I first shared this particular recipe with you guys back in 2017, and it’s become a summer favorite. We’ll be serving it on Fourth of July (the kids and I are going to visit my sister in Indianapolis for the week and to say they’re excited would be a massive understatement), so it seemed like the perfect time to introduce it to you all again. It’s a unique spin on regular chips and salsa, and everyone in my family adores it. I hope you will too!
1 jar pineapple or mango salsa (or any sweet salsa)
1 cup strawberries, sliced
1 cup blueberries
1 cup white sweet corn
11-16 ounces corn tortilla chips (one bag)
2-3 T sugar
2 T cinnamon
In a medium bowl, combine the salsa, blueberries, sliced strawberries, and white corn and stir until well mixed. Set aside. Combine cinnamon and sugar in a small bowl or cup. Pour chips into a large serving bowl. Squeeze lime juice on chips, mix, and repeat until evenly coated. Sprinkle with cinnamon and sugar mixture until evenly coated. Serve! (Optional: set aside a small amount of strawberries, blueberries, and corn to sprinkle on the top of the salsa dip for an extra pop of color right before you serve.)
We’ll be taking a break here for the rest of the week to celebrate the Fourth. Whatever your plans, I hope you have a wonderful holiday!