Corn Salad
By
Kathie Carr
@kathiecc
1
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.
Its tasty and pretty. Very nice as a side dish with Mexican food.
Rating:
★★★★★ 1 vote
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
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.
About Corn Salad
Course/Dish: Vegetables, Other Salads
