Monday, September 19, 2011

Corn Salad

Yesterday, we had a "Dinner on the Grounds" at church.

That's a fancier way of saying, "Potluck!"

Those things stress me out, for a variety of reasons,

none of which I'll share here!

But I will say, I grew up going to potlucks and when the Mr. and I were in full-time Senior Adult ministry, we attended a potluck a week for several years!  I still remember Mrs. Baird bringing her one can of white hominy every week, in the same 1 1/2 cup cast iron pot!

Matter of fact, our oldest cherub thought church was a buffet!  He literally cut his teeth on potluck meals!

You don't have to be going to a potluck to make this salad -- but you will need a crowd to serve it too! 

However, you could be "creative" and cut the ingredients in half and serve a normal family . . . as in "normal" in size, not mental standing!

Corn Salad

2 cans corn, drained (can be Mexican, shoepeg, white, or regular . . .just not creamed)**
1/2-1 onion, chopped, depending on the taste you want
1 cup mayonnaise (the real stuff)
3/4 cup shredded cheddar cheese (who measures cheese -- just dump it in 'til it looks right!)
1 jalapeno, chopped, if desired
1 small bag chili fritos

Drain corn well.  Place in large bowl.  Add onion, cheese, and chopped jalapeno (if using the pepper).  Stir in mayo until well mixed.  Refrigerate until ready to serve. 

Just before serving, dump in fritos and stir.

Serve.

With the amount of mayo (1 cup), I use 3 cans of corn and I use the white sweet corn.  I don't use the pepper, because the kiddos will eat it if it's not hot.

Obviously, with the fritos in the salad, this isn't good left over because the fritos get lazy after a little while and get all droopy and gross!  How dare they!

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