Fiesta Corn Salad

Fiesta Corn Salad

Fiesta Corn Salad


Makes 4 to 6 servings


5 large ears fresh corn
Fiesta Dressing
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


  1. 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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