Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Crunchy Corn Salad
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- #106822
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 can (15 1/4 ounce size) Mexicorn
1 bag (9 1/4 ounce size) chili cheese corn chips
1 bag (8 ounce size) shredded cheese (Mexican cheese or 3 cheese blend)
1 cup chopped green onions
3 tablespoons Mircale Whip salad dressing
directions
Drain the corn and place in a large bowl. Add the corn chips, cheese and green onions. Add the salad dressing and mix well. If the salad is too dry you can add more dressing to taste. If desired, you can also add 1/2 cup of chopped white onion for extra "crunch".
cook's notes
If you can't find the fiesta corn just get some sweet corn and cook on stove with chopped up green and red bell peppers. Cook until bell peppers are soft. Then drain and use it instead of the fiesta corn. This recipe is great for Fourth of July.
added by
heppner646
nutrition data
Nutritional data has not been calculated yet.
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