Bring Food Explorers to Your School or City
Food Explorers
Bring Food Explorers to Your School or City

Mexico

Fiesta Fresh Salsa, Guacamole & Corn Confetti

Our world tour begins with a Mexican fiesta — fresh chopped salsa studded with sweet corn confetti, creamy hand-mashed guacamole, and tortilla chips baked from scratch. Every bit of the chef work is done with knives and hands.

Fiesta Fresh Salsa, Guacamole & Corn Confetti — cooked in Food Explorers

All recipes

What your child practised

  • Cutting tortillas with kid-safe pizza cutters
  • Dicing tomatoes with a knife
  • Mashing avocado by hand
  • Juicing limes
  • Measuring with spoons

Ingredients makes 8–14 portions

  • 10–14 corn tortillas
  • 5–6 Roma tomatoes
  • 1 1/2–2 cups fire-roasted corn kernels (frozen, thawed)
  • 1 red onion
  • 1 bunch cilantro
  • 3–4 ripe avocados
  • 6–8 limes
  • 3–4 Tbsp honey
  • 1–1.5 litres sparkling water
  • 2–3 Tbsp cooking oil
  • 1 tsp salt
  • 1 tsp ground cumin

How it is made

  1. CHIPS: cut the tortillas into wedges with kid-safe pizza cutters or scissors, then toss with oil and salt. An adult bakes them at 400°F for 8–10 minutes until crisp.
  2. SALSA: dice the tomatoes with kid-safe knives, then fold in the corn confetti, onion, cilantro, lime juice, salt and cumin.
  3. GUACAMOLE: scoop the avocado halves (an adult removes the pits), then mash with lime and salt — chunky is perfect.
  4. LIMEADE: squeeze lime halves into your cup, stir in honey, and top with sparkling water.
  5. Scoop, dip, sip, and celebrate.