Corn Salad

I’ll be honest I’m not someone who loves mayo but somehow I really love this recipe! My mom started serving it at various family get-togethers a few years ago and I’m glad I gave it a chance despite the cup of mayo involved. This recipe is filling and refreshing to eat on your picnics and cookouts. 

Ingredients:
32 oz of Tuttle’s sweet corn, drained (approximately 6 ears of corn)
1/2 bell green pepper
1/2 bell red pepper
1 cup shredded cheddar cheese
1 cup mayo
1/2 bag chili cheese Fritos, crushed

Click here to see if we have this produce available in the Farm Store today! 

Directions:
Shuck and clean your corn on the cob. Prepare your corn by boiling water on the stove and adding your ears. Let the corn cook in the hot water for about 8 minutes or until tender. 

Once the corn has cooled, use a knife to cut the corn off of the cob. Go ahead and add these to a big bowl but make sure you are draining off the juice. Once you have enough corn you can add your other ingredients. Clean and cut up your peppers into small pieces and combine all the other ingredients. You can add any type of peppers that you wish but I always stick to the bell peppers! If you aren’t going to dig in right away- hold off on the chips. Add the crushed Fritos just before serving! 

It is easy to double this recipe if you are expecting a large group!