Mexi-corn Salad

     Corn salads with corn chips seem to be the latest rage. You can find variations just about everywhere. Ingredients vary—some use frozen corn, some mix the mayo with dry Ranch Dip mix, others add black olives and leave out the peppers and celery, some omit the cheese. Obviously this is a salad that allows for lots of creativity and personalization. This particular recipe is the one Janice Haugh served recently for a ladies luncheon.

Crunchy corn salad served alongside garden tomatoes.

Mexi-corn Salad

2 (11 oz.) can Mexi-corn—drain well

1 cup chopped green pepper or celery

1/3 cup shredded Cheddar cheese

2 bunches chopped green onions

¾ cup mayonnaise

1 (10 oz.) pkg. Frito® Chili Cheese Flavored Corn Chips

1.     Mix all ingredients except corn chips. Chill until ready to serve.

2.     Lightly crush chips and mix into salad right before serving or sprinkle on top. (If making for just one or two, add crushed chips to a portion of the chilled salad.)