"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

MEXICAN CORN SALAD Recipe

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This recipe for MEXICAN CORN SALAD, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
M. Lou Sturgill
Added: Monday, February 7, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 15-oz. cans corn, drained, not cooked
1 small jar pimentos
1 medium red pepper, diced
1 batch green onions (6-7), chopped
1 lb. bacon, cooked and crumbled
1 cup sharp cheddar cheese, shredded
3/4 cup Miracle Whip
1 tbsp. sugar
1 bag Chili Corn Chips

Directions:
Directions:
Mix everything together, except corn chips. Just before serving (or no more than 30 minutes before serving) add 1/2 of the corn chips to mixture. Then pour the other 1/2 on top.

Personal Notes:
Personal Notes:
You can also use precooked bacon pieces, not bacon bits.

 

 

 

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