Real Life, Good Food
Cook
Category
Salads
Title

Crunchy corn salad

Share

ID
Photo
cornsalad
Serves
Serves:
6
Serving Size
Serving Size:
1/6 of prepared recipe
Overall Rating Placeholder
  • 1
  • 2
  • 3
  • 4
  • 5
Reviews
Ingredients

Ingredients

2 packages frozen corn (10 ounces each), thawed; or corn kernels cut from 4-5 cooked medium cobs (about 3 1/2 cups)
1 large red onion, chopped
1 large green pepper, chopped
1 8-ounce package low-fat shredded cheddar cheese 
1/2 cup low-fat mayonnaise (not salad dressing)
1 small bag (3-ounces) baked tortilla chips, crushed
 

Directions

Directions

 

  1. Mix corn, onion, green pepper, cheddar cheese, and mayonnaise together in a bowl.
  2. Add crushed tortilla chips and mix.
     
Tips and Variations
Tips and Variations
  • Use fresh vegetables from your own garden or the farmers market.
  • Add black beans, tomatoes, cilantro, basil, or any other fresh vegetables or herbs.
  • Choose chips that suit your taste.
  • May be served in a wrap.
  • Use 1 package of corn instead of 2 and serve as a dip.
     
Nutritional Info

Nutritional Info

Serves 6
Amount per serving
Calories
282
Total Fat
11.8 g
Saturated Fat
5.8 g
Cholesterol
27 mg
Sodium
490 mg
Total Carbohydrates
36.5 g
Dietary Fiber
3.6 g
Total Sugar
5.6 g
Protein
13.7 g
Allergens:
Dairy
Comment
cornsalad
Crunchy corn salad
There are no comments, yet.
Time to make
Time to make:
20 minutes preparation
Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development staff
Category
Category:
Salads
Special Criteria
Special Criteria:
Vegetarian
Family Favorites

Become a Member

Create a free account to access all site content.

Why register?

Already have a University of Minnesota account?
Log in