corn salad
(1 rating)
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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(1 rating)
yield
10 serving(s)
prep time
15 Min
Ingredients For corn salad
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4 can(11 ounces each) sweet corn, drained
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6green onions, chopped fine
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1red bell pepper, chopped fine
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2 cshredded sharp cheddar cheese
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2 cmayonnaise
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salt and freshly ground black pepper to taste
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1 pkg(23 ounces) corn chips, crushed
How To Make corn salad
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1in 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.
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