Farmers’ Market Corn Salad

This satisfying salad serves a large number of people, making it a good choice for potlucks and picnics. And, it easily switches roles — it’s also great when served as a dip with corn chips or scoops. CJK

Farmers’ Market Corn Salad

(Sheila Ballweg-Pulju)

3 cans (15 oz.) whole kernel corn, well-drained*

1/2 cup green pepper, chopped

1/2 cup red pepper, chopped

1/4 to 1/2 red onion, chopped

1 to 2 stalks celery, chopped finely

1 to 2 small carrots, shredded

1 cup shredded cheese

1 cup mayonnaise

1/2 cup Fritos® chili cheese corn chips, crushed

Mix first seven ingredients together and chill for at least 2 hours. Immediately before serving, blend in the mayonnaise. Garnish with the crushed corn chips.

Yield: 12 to 15 servings

A note from Sheila: It’s fun to use veggies from our garden or the farmers’ market for this gluten-free salad that seems to appeal to most everyone. At times I’ve used canned *Mexican corn with red and green peppers for a little extra color and flavor but it’s not necessary as these peppers are ingredients in the salad itself.

A note from Carol: A member of St. Boniface Parish in Cold Spring, Sheila is no stranger to FFF. She’s shared a number of wonderful recipes including a rich, decadent chocolate truffle tart, classic red velvet cake, her mother’s lemon bars, distinctive maple salmon and a refreshing and perky Thai cucumber salad.