"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Corn Salad, by Kim Ledbetter, is from The Ledbetter Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2-11 oz cans Green Giant Mexicorn (drained well) 1-Green Bell Pepper (chopped) 1-Red Bell Pepper (chopped) 1-Yellow Bell Pepper (chopped) ˝-Purple Onion (chopped) 2-Jalopenia Peppers (de-seeded and chopped fine) 1-C Helman’s Mayo 1-C Shredded Cheddar Cheese
Mix together all ingredients and refrigerate overnight.
Right before serving; add 1 bag of Chili Cheese Fritos that have been crushed. You can crush these by hand while they are still in the bag. You can usually find these at Piggly Wiggly grocery stores and some other small stores.
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