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Title
Crunchy corn salad
Serves
Serves:
6
Time to make
Time to make:
20 minutes preparation
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
- Mix corn, onion, green pepper, cheddar cheese, and mayonnaise together in a bowl.
- 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.
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Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development staff
Category
Category:
Salads
Serving Size
Serving Size:
1/6 of prepared recipe
Special Criteria
Special Criteria:
Vegetarian
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Nutritional Info
Nutritional Info
Serves 6
Amount per serving
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Crunchy corn salad
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