Fiesta Corn Salad the Editors of Publications International, Ltd.
Fiesta Corn Salad
Makes 4 to 6 servings
|5||large ears fresh corn|
|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|
- 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.
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