This creamy, cheesy, savory corn salad is the perfect side dish to bring to your next picnic or potluck this summer!
Happy First Day of Summer and Happy National Dairy Month everyone! One of my favorite things to eat during the summer is salads - side salads, pasta salads, egg salads, taco salads, and meat salads. And after I made this salad for a family gathering over Memorial Day weekend I knew I needed to share the recipe on the blog. So you can thank several of my family members for requesting the recipe. 😉
This Chili Cheese Corn Salad was a recipe that my friend Jen always brought to potlucks and gatherings. Whenever I make it, it always makes me think of her and brings a smile to my face. Jen always had a big smile and an infectious laugh. She is actually the person that encouraged My Farmer and I to get more involved with the Young Farmer Program around ten years ago. We have gained so many experiences, knowledge and friendships from the program, and that is in part thanks to her support. 😊
I know you'll love this corn salad as much as Jen did and we do! It is quick - which is always a plus during busy summers, and it is delicious! The corn and cheese make the perfect savory combination, and the red onion and crunched up corn chips on top give the salad that little added bite and crunch.
Jen's Chili Cheese Corn Salad
2 cans corn, drained
1 cup mayo
2 cups cheddar cheese, finally shredded
1/2 red onion, finely chopped
2 cups chili cheese corn chips, crushed
Mix the corn, mayo, cheese and onion together and chill in refrigerator for 2+ hours.
Just before serving, stir around salad and add crushed corn chips.
*Chef's note - if you don't plan on eating the entire salad in one setting, you can add the chips to individual servings rather than the entire bowl.
What are some of your favorite salads to make and eat during the summer? Remember to Comment for a Cause and check out the other #dairymonth posts!
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