Corny Salsa with Tortilla Chips photograph

Corny Salsa with Tortilla Chips USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Corn and tomatoes join forces to make this fun salsa.
CACFP CREDITING INFORMATION
½ cup vegetable
½ oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
3 from 5 votes

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Prep Time 1 hour
Cook Time 0 minutes
Total Time 1 hour

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • In a large bowl, combine corn, tomatoes, cucumbers, green onions, chili lime seasoning, and sour cream.
    Stir to mix (see notes).
  • Serve ½ cup (4 fl oz ladle) corny salsa and ½ oz eq tortilla chips (about 5–7 whole chips). Serve immediately, or keep cold at 40 °F or lower.

Nutrition INFORMATION

Nutrition Facts
Corny Salsa with Tortilla Chips USDA Recipe for Child Care Centers
Amount Per Serving 0 ½ cup corny salsa and ½ oz eq tortilla chips
Calories 122 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 91mg4%
Total Carbohydrate 20g7%
Dietary Fiber 2g8%
Total Sugars 2g2%
Protein 3g6%
Calcium 29mg3%
Iron 1mg6%
*
*Marketing Guide
25 Servings:
Cucumbers, fresh: 1 lb 3½ oz
Green onions, fresh: 1¼ oz
Tomatoes, fresh: 1 lb 10½ oz
50 Servings:
Cucumbers, fresh: 2 lb 7 oz
Green onions, fresh: 2½ oz
Tomatoes, fresh: 3 lb 5 oz

Notes

  • Contains milk (sour cream). Tortillas can be a hidden source of common 
    allergens which include, milk, peanuts, tree nuts, eggs, fish, shellfish, soy, 
    wheat, and sesame.
  • Sesame can appear as an ingredient in foods where it might not be expected 
    (tortilla chips) and may be included in ingredient statements as “spice” or 
    “flavoring.”
  • Choking Prevention: Whole corn kernels can be choking risk for children 
    under the age of 4.
  • If preparing in advance, store corny salsa in an airtight container at 40 °F or  
    below until ready to serve.
  • Creditable grains contribution calculated using the Recipe Analysis Workbook, 
    Method A.
Yield / Volume
25 Servings:
6 lb ½ oz
3 qt ½ cup corny salsa, 12½ oz chips
50 Servings:
12 lb 1¼ oz
1 gal 2 qt 1 cup corny salsa, 1 lb 9 oz chips