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


  • 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
  • ·
    salt and freshly ground black pepper to taste
  • 1 pkg
    (23 ounces) corn chips, crushed

How to Make Corn Salad


  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.

Printable Recipe Card

About Corn Salad

Course/Dish: Vegetables Other Salads

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