This corn salad was featured in the most recent copy of Rachel Ray's Everyday Magazine. It caught my attention right away because it looked like a fun and unique way to enjoy all that fresh and wonderful corn that is available right now. This salad is a combination of corn, which has been cooked and sliced off the cob, shredded monterey jack cheese, shredded iceberg lettuce, chopped bell peppers, chopped jalapenos, sliced red onion, and chopped cilantro. Everything gets tossed with a bit of mayo and then topped with crushed Fritos. This salad makes for a gorgeous presentation and we really enjoyed it.
Cheesy-Spicy Corn and Corn Chip Salad
Adapted from Rachel Ray's Everyday Mag September 2010 issue
Serves 4
2 cups shredded Monterey Jack cheese
1/2 head iceberg lettuce, shredded (I used romaine)
8 ears corn, cooked, kernels sliced off the cob
2 red or orange bell peppers, chopped
2 chopped jalapeno chiles
1/2 cup thinly sliced red onion
1/2 cup mayo
1/4 cup chopped cilantro or parsley
salt and pepper
3 cups corn chips, such as Fritos, crushed
In a large bowl, mix the cheese, lettuce, corn, bell peppers, jalapenos, onion, mayo and cilantro; season with salt and pepper. Just before serving, top the salad with the corn chips.
Notes/Results: We loved it! I halved the recipe and it was easily enough to serve four as a side dish. The salad was super colorful with lots of wonderful flavors and textures. The sweetness of the corn was brought out by all the other ingredients. We loved it and think it would make a great contribution to a summer party or potluck. I will be making this one again!
This Cheesy-Spicy Corn and Corn Chip Salad is my contribution to this week's Souper Sundays hosted by my friend Deb at Kahakai Kitchen.
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