Corn Salad
By Carley Wegner
Wednesday, June 18, 2008
I spent this past weekend in Savannah so I thought it was only fitting that I would feature another Paula Deen recipe. By the way, if you have not been to Savannah, (home of Paula Deen) I would highly recommend it. It’s about a 5 and half hour drive from Greenville and the scenery, history, food and architecture is some of the best on the East Coast. It’s a great weekend getaway.
As for the corn salad, my Aunt Sue is the one who introduced me to this recipe and while the ingredients may sound a little strange it’s one of my favorite side dishes. The recipe is served cold and I think it’s such a delicious and refreshing side to go along with any other picnic type food (perfect for summer). Just like my other favorite recipes I have shared, this too, is very easy to make and can serve a lot of people if need be.
Ingredients
• 2 (15 ounce) cans whole kernel corn, drained
• 2 cups grated cheddar cheese
• 1 cup mayonnaise
• 1 cup green pepper, chopped
• 1/2 cup red onion, chopped
• 1 (10 1/2 ounce) bag crushed Fritos chili cheese corn chips (barbeque corn chips work as well)
Directions:
Mix all of the ingredients (except chips) into serving dish and refrigerate until ready to serve. Just before serving put a layer of Frito’s on top. Don’t put the chips on too early because you don’t want them to get soggy=0)
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