Corn Salad

Kathie Carr

By
@kathiecc

This recipe was given to me by a friend and I believe it (or one like it) was originally from Paula Dean.

Its tasty and pretty. Very nice as a side dish with Mexican food.


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Serves:

10

Prep:

15 Min

Ingredients

4 can(s)
(11 ounces each) sweet corn, drained
6
green onions, chopped fine
1
red bell pepper, chopped fine
2 c
shredded sharp cheddar cheese
2 c
mayonnaise
salt and freshly ground black pepper to taste
1 pkg
(23 ounces) corn chips, crushed

Directions Step-By-Step

1
in a large bowl mix together all ingredients except corn chips. Cover and refrigerate for at least 2 hours or up to overnight.

Just before serving, stir and then top with crushed corn chips.

About this Recipe

Course/Dish: Vegetables, Other Salads