This corn salad was featured in the most recent copy of Rachel Ray's Everyday Magazine. It caught my attention right away because it looked like a fun and unique way to enjoy all that fresh and wonderful corn that is available right now. This salad is a combination of corn, which has been cooked and sliced off the cob, shredded monterey jack cheese, shredded iceberg lettuce, chopped bell peppers, chopped jalapenos, sliced red onion, and chopped cilantro. Everything gets tossed with a bit of mayo and then topped with crushed Fritos. This salad makes for a gorgeous presentation and we really enjoyed it.
Cheesy-Spicy Corn and Corn Chip Salad
Adapted from Rachel Ray's Everyday Mag September 2010 issue
Serves 4
2 cups shredded Monterey Jack cheese
1/2 head iceberg lettuce, shredded (I used romaine)
8 ears corn, cooked, kernels sliced off the cob
2 red or orange bell peppers, chopped
2 chopped jalapeno chiles
1/2 cup thinly sliced red onion
1/2 cup mayo
1/4 cup chopped cilantro or parsley
salt and pepper
3 cups corn chips, such as Fritos, crushed
In a large bowl, mix the cheese, lettuce, corn, bell peppers, jalapenos, onion, mayo and cilantro; season with salt and pepper. Just before serving, top the salad with the corn chips.
Notes/Results: We loved it! I halved the recipe and it was easily enough to serve four as a side dish. The salad was super colorful with lots of wonderful flavors and textures. The sweetness of the corn was brought out by all the other ingredients. We loved it and think it would make a great contribution to a summer party or potluck. I will be making this one again!
This Cheesy-Spicy Corn and Corn Chip Salad is my contribution to this week's Souper Sundays hosted by my friend Deb at Kahakai Kitchen.
Great idea to use this salad as a side dish. I love the jalapeno added in there!
ReplyDeleteGreat recipe and beautiful to look at! My family would go nuts for this one especially with the fritos on top LOL
ReplyDeleteAll those ingredients are right up my alley. I see my family going crazy over this one!
ReplyDeleteWOW. That looks wonderful. I love salads! I'm going to make that one.
ReplyDeleteCorn and cheese are just GOOD together. Topped with fritos? Total guilty pleasure. Love this!
ReplyDeleteKiller salad...it's so fun and so pretty! Now I want to try it ;)
ReplyDeletecorn on the cob are one of my very favorite things about summer! this is such a great way to utilize it, especially with those crunchy chips on top, perfect!
ReplyDeleteWhat a lovely looking salad. Unfortunately for me though, I've never had much luck with Rachel Ray's recipes.
ReplyDelete*kisses* HH
What a wonderful recipe Kim. It sounds delicious, healthy and so summery!
ReplyDeleteyum sounds delish! can't wait to try it.
ReplyDeleteI'm no RR fan, but I have to admit that this does look good...pretty even!
ReplyDeleteWow, I would SO love this!
ReplyDeleteIt looks delicious! I think my Mom was just telling me about this salad or a very similar one that my cousin made for a get together. They all loved it.
ReplyDeleteThanks for sending it to Souper Sundays!
wow this is a great recipe and nice to see another way of serving corn yum,
ReplyDeleteThe hot weather has finally arrived here and this looks so cool and refreshing, a perfect low fuss meal.
ReplyDeleteMimi
This is a fun and colorful dish, I like it. This would be great with a southwestern grilled steak.
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