Corn Salad

Ingredients
2 cans of whole kernel corn, drained
Half of a small onion, chopped
Half of a red pepper, chopped
1 cup mayonnaise
8 ounces shredded Mexican cheese
About 5 ounces or half of a bag of spicy corn chips



Instructions
In a medium bowl, mix corn, onion, red pepper, mayonnaise and cheese. Refrigerate four at least for hours or overnight. Just before serving, mix in the corn chips, slightly broken up.

Occasion
Anytime

Course
Side dish



keywords: corn
party

Hi
This recipe looks good but I have 1 question. Here does the whole kernal corn come into the recipe? Does it go on top, underneath or where?
Thank you
Bev

Hi,
Thanks for your question. I forgot to include the corn in the instructions and I'll make the change. The corn gets mixed in with the onion, red pepper, mayo and cheese.

Ken@AthensFoods

Here's another version of Corn Salad. I was looking through recipes for pasta salad and saw this recipe and remembered yours, although this has a bit more ingredients.

Tomato Corn Salad

3 large tomatoes, chopped
1 small red onion, halved and thinly sliced
1/3 cup chopped green onions
1/4 cup balsamic vinegar
3 tablespoons minced fresh basil
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
4 cups fresh corn (about 9 ears)
3 garlic cloves, peeled and thinly sliced
2 tablespoons olive oil
1 tablespoon Dijon mustard

In a large bowl, combine the first 8 ingredients. In a large skillet, saute corn and garlic in oil until tender; stir in mustard. Add to vegetable mixture; toss to coat. Yield: 7 servings