For the Fresh Corn Salsa:

1. Take one tomato, chop into 4 pieces and place in a blender or food processor.
2. Pulse tomato several times. Tomato should break up and become liquidy with some chunks.
3. Remove inner seeds from remainder of tomatoes and chop into small chunks.
4. In a large bowl combine tomato chunks with pulsed tomato.
5. Add fresh corn, garlic, red onion, cayenne pepper and lime juice to tomatoes and stir.
6. Add in salt and pepper to desired taste.
7. Store in fridge for up to 1 week.

For the Baked Chili Lime Tortilla Chips:

1. Preheat oven to 400 degrees F
2. Place 4 corn tortillas on top of each other and using scissors, cut into 8 pieces (you can also use a knife) so that you have 32 triangular chips.
3. In a small bowl juice the lime.
4. Dip each chip in lime juice so both sides are coated.
5. Place on a baking sheet lined with parchment paper or a silicone mat. Do not overcrowd (use two sheets if necessary).
6. Shake half of chili powder over the tortilla chips and then flip and shake the other half over chips.
7. Bake for 12 minutes. Watch closely to ensure they do not burn.
8. These chips taste best when eaten the day they’re made but can be stored in a paper bag for 2-3 days.