Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

There seems to be a national day for most types of food these days, and we are not complaining! Today is National Corn Chip Day, folks, so let’s get creative with some recipes incorporating this crunchy favorite.

  • Marshmallow Corn Chip Treats (courtesy of Allrecipes.com)

Ingredients

  • ¼ cup butter 

  • 1 (7 ounce) jar marshmallow creme

  • 1 (14 ounce) bag corn chips such as Fritos®, coarsely crushed

Directions

  1. Butter a 9x13-inch pan. Melt butter in a saucepan over medium-low heat. Add the marshmallow creme and stir until melted. Stir in the corn chips, making sure they are well coated with the marshmallow mixture.

  2. Using buttered spatula or waxed paper, press mixture evenly and firmly into the prepared pan. Cut into squares when cool.

  • Chili Cheese Chip Bag Meal (courtesy of Tasty.co)

Ingredients

TURKEY CHILI

  • 1 tablespoon olive oil

  • 1 small yellow onion, diced

  • 2 cloves garlic, minced

  • 1 small green bell pepper, seeded and diced

  • 1 teaspoon kosher salt, divided

  • ½ teaspoon black pepper, divided

  • 1 lb ground turkey

  • 1 ½ tablespoons chili powder

  • 2 tablespoons tomato paste

  • 14.5 oz diced tomato

  • 14.5 oz kidney bean, drained and rinsed

  • 1 cup chicken stock

    CHILI CHEESE CHIP BAG

  • 4 bags of corn chips, 1 ounce (30 g) each

  • ¾ cup turkey chili

  • ¼ cup shredded cheddar cheese

  • ¼ cup sour cream

  • 4 teaspoons fresh scallion, thinly sliced

Directions

  1. Make the chili: Heat the oil in a large saucepan over medium heat. When the oil is shimmering, add the onion, garlic, bell pepper, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook until the vegetables soften, about 5 minutes.

  2. Add the ground turkey, remaining ½ teaspoon of salt, and remaining ¼ teaspoon pepper to the pot. Cook, stirring occasionally, until the turkey is cooked through, about 5 minutes.

  3. Add the chili powder and tomato paste to the pot and stir until the turkey and vegetables are coated. Cook for another 2 minutes to toast the spices slightly.

  4. Add the diced tomatoes, kidney beans, and chicken stock and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 30 minutes. Remove the pot from the heat. The chili will keep in the refrigerator in an airtight container for up to 4 days

  5. To assemble, use scissors to cut open each bag of corn chip either along the top or side. To each bag of chips, add ¼ cup (60 g) turkey chili and 1 tablespoon cheddar cheese and stir with a fork to incorporate. Top with 1 tablespoon sour cream and 1 teaspoon scallions.

  6. Serve immediately.

  • Spicy Corn Salad (courtesy of Allrecipes.com)

Ingredients

  • 2 (7 ounce) cans sweet corn, drained

  • 2 green onions, chopped

  • ⅓ medium red bell pepper, diced

  • 1 serrano pepper, finely diced

  • ½ cup shredded Cheddar cheese, or more to taste

  • 1 tablespoon coarsely chopped fresh cilantro

  • 1 tablespoon bacon bits

  • 1 tablespoon mayonnaise

  • 1 tablespoon sour cream 

  • ½ teaspoon garlic powder

  • salt and ground black pepper to taste

  • 8 ounces chili cheese-flavored corn chips (such as Fritos®)

Directions

  1. Place corn, green onions, red bell pepper, serrano pepper, Cheddar cheese, cilantro, bacon bits, mayonnaise, sour cream, garlic powder, salt, and pepper into a medium-sized bowl. Stir well.

  2. Cover and refrigerate until ready to serve, at least 1 hour. Stir in corn chips just before serving.

Enjoy!