"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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