Since the recipe is called corn salsa, you might think to pair it with chips. Originally we ate this as a side. After a few days we started eating it with chips. Sides for us are often a standard vegetable I know Jake will eat. I thought I'd change things up a bit and make this corncoction (see what I did there). If you want to use it for a chip dip I suggest serving it cold. But as a side, it tastes fantastic warmed up. It makes at least six cups of goodness. Next time, I'll cut the recipe in half - it was a bit too much for the two of us. I think it would make a good chip dip to take to a party. I even have the Weight Watchers points below for my WW friends!
Corn Salsa with Lime
4 cups cooked sweet yellow corn (I used frozen)
2 vine ripe tomatoes, diced
1/2 red onion, diced small
1 scallion, diced
1-2 jalapenos, seeded and vein removed, diced
2 tbsp. cilantro, chopped
1 1/2 fresh squeezed lime
chipotle chili powder, to taste
salt and fresh pepper to taste
Combine all the ingredients and refrigerate for about an hour — unless you are serving as a side, keep warm.
Source: Gina's WW Recipes
Serving Size: approx. 1 cup
WW Points: 1.25