Mexi Corn Cold Salad

Name: Mexi Corn Cold Salad
Total time: 3900 s
Yield: 2-4 servings
Cuisine: American
Ingredients: 1 Can Mexicorn; 1/4 Cup Finely diced Red Onion; 1 Can Diced Green Chillis; 2 TBS Minced Garlic; 4 TBS Mayo; 2 TBS Sour Cream; 2 TBS Velveta Jalapeno Cheese Queso dip; 2 tsp Lime Concentrate; 1 tsp Paprika; 1/2 tsp White Pepper; 1 tsp Chilli Powder

Jeff Lynch @hobbit_chef

Evanston IL, was under a heat warning, and we wanted a cold corn salad, to serve with Chicken breasts, stuffed with Wild Rice.

Jeff Lynch @hobbit_chef

Evanston IL, was under a heat warning, and we wanted a cold corn salad, to serve with Chicken breasts, stuffed with Wild Rice.

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Ingredients

20 Mins active, 30-45 Mins chill

2-4 servings

1 CanMexicorn
1/4 CupFinely diced Red Onion
1 CanDiced Green Chillis
2 TBSMinced Garlic
4 TBSMayo
2 TBSSour Cream
2 TBSVelveta Jalapeno Cheese Queso dip
2 tspLime Concentrate
1 tspPaprika
1/2 tspWhite Pepper
1 tspChilli Powder

Saved

Steps

20 Mins active, 30-45 Mins chill

1

Mix the Vegetables in a bowl.
2

Mix the wet ingredients, and spices in a separate bowl to make a dressing or thin dip. Use a tablespoon to drizzle the dip on the mixed vegetables, and fold together.
3

Chill the mixed corn salad for 30-45 minutes, and serve chilled.