Corn Salad

Kathie Carr


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.


★★★★★ 1 vote

15 Min


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

How to Make Corn Salad


  • 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.

Printable Recipe Card

About Corn Salad

Course/Dish: Vegetables, Other Salads

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