"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

MEXICAN CORN SALAD Recipe

  Tried it? Rate this Recipe:
 

 

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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

175W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!