Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Chili Corn Crunch Salad

No recipe image available.Surprisingly good and easy, the chili cheese corn chips provide all the seasoning needed. It's a great salad to take to potlucks where you're sure to be asked for the recipe—because that's what I did! Thanks, Sonja for sharing with me.

Recipe Ingredients:

3 (10-ounce) packages frozen white or yellow corn niblets
1/2 cup diced red onion*
1/2 cup diced green bell pepper
1/2 cup diced red or orange bell pepper
2/3 cup mayonnaise
1 (9.7-ounce) bag chili cheese flavored corn chips, coarsely crushed

Cooking Directions:

  1. Place frozen corn in a colander and run cold water over to thaw. Set aside to drain well.
  2. Meanwhile prepare onion and peppers.
  3. In a large bowl, stir together the drained corn, onion, peppers with the mayonnaise. (At this point chill salad until ready to serve or proceed with the next step.)
  4. Add the crushed corn chips to corn salad mixture and gently stir to combine. Serve immediately.

Makes 16 servings.

Tip: One of my favorite tips for raw onions. First soak the chopped onion in ice-cold water for about 15 minutes and then drain well prior to adding to the salad. The process removes that particularly undesirable taste in raw onion.

Nutritional Information Per Serving (1/16 of recipe): 172.3 calories; 44% calories from fat; 8.9g total fat; 2.5mg cholesterol; 193.3mg sodium; 168.3mg potassium; 23.3g carbohydrates; 1.5g fiber; 0.9g sugar; 21.7g net carbs; 3.0g protein.

Recipe by Hope Pryor; copyright © 1999; property of CooksRecipes.com. See Terms of Use.