OK, this sounded a little odd, but I took a chance on it. And oh. my. GOD. It is GOOD! It makes a lot, so cut it down a little if you're not having a cookout! We ate it for three days. (And yet, I never got a picture of it!)
To keep the chips from getting soggy, I kept them separate and just added them to the amount we were planning to eat right away, rather than add them all at once since I knew we wouldn't eat it all in one sitting.
This recipe comes from Taste of Home Simple & Delicious, June/July 2012.
Fiesta Corn Chip Salad
2 cans whole kernel corn, drained (15.25 oz each)
2 cups shredded Mexican blend cheese (8 oz)
1 medium sweet red pepper, chopped
1 cup mayonnaise
1/8 tsp salt (I skipped it, didn't miss it)
1/8 tsp pepper
1 9.25 oz chili cheese flavored corn chips, crushed but still in big pieces
Mix all ingredients except corn chips in a large bowl. Chill. Stir in chips just before serving.
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