Fiesta Corn Salad
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Fiesta Corn Salad
YIELD Makes 4 to 6 servings
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INGREDIENTS
| 5 | large ears fresh corn |
| Fiesta Dressing (recipe) | |
| 1‑1/2 | cups shredded red cabbage |
| 1 | large tomato, chopped |
| 1 | medium green bell pepper, seeded and chopped |
| 5 | slices bacon, cooked and crumbled (optional) |
| 1 | cup coarsely crushed tortilla chips |
| 1 | cup shredded Cheddar cheese |
PREPARATION:
- Remove husks and silk from corn. Place in boiling water; cover. Cook 6 minutes or until tender; drain. Cool. Meanwhile prepare Fiesta Dressing. Cut corn from cob using sharp knife. Combine corn, cabbage, tomato and pepper in large bowl. Pour dressing over vegetables; mix lightly. Cover; refrigerate. Stir in bacon just before serving, if desired. Spoon salad into large bowl; sprinkle with chips and cheese.
This recipe appears in:
Salads
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