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Chili Corn Crunch Salad recipe

Surprisingly good! The chili cheese cornchips provide all the seasoning needed! It’s a great salad totake to potlucks where you’re sure to be asked for the recipe…becausethat’s what I did! Thanks, Sonja for sharing this tasty recipewith me.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Chili Corn CrunchSalad

3 (10-ounce) packages frozen white or yellowcorn niblets
1/2 cup diced red onion*
1/2 cup diced green bell pepper
1/2 cup diced red or orange bell pepper
2/3 cup mayonnaise
1 (9.7-ounce) bag chili cheese flavored corn chips, coarselycrushed

  • Place frozen corn in a colander and runcold water over to thaw. Set aside to drain well.
  • Meanwhile prepare onion and peppers.
  • In a large bowl, stir together the drainedcorn, onion, peppers with the mayonnaise. (At this point chillsalad until ready to serve or proceed with the next step.)
  • Add the crushed corn chips to corn saladmixture and gently stir to combine. Serve immediately.

    Makes 16 servings.

    *Cook’s Tip: One of my favorite tips forraw onions. First soak the chopped onion in ice-cold water forabout 15 minutes and then drain well prior to adding to the salad.The process removes that particularly “undesirable”taste in raw onion.

    Nutritional Information Per Serving (1/16of recipe): 172.3 calories; 44% calories from fat; 8.9g totalfat; 2.5mg cholesterol; 193.3mg sodium; 168.3mg potassium; 23.3gcarbohydrates; 1.5g fiber; 0.9g sugar; 21.7g net carbs; 3.0gprotein.

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