Corn Salad -- Quad-Cities Online Recipe Book
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Corn Salad

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2 cans (15 ounces each) corn, drained
1 3/4 cups shredded cheddar cheese
3/4 cup mayonnaise
1 1/2 cups chopped red, yellow and green peppers
3/4 teaspoon garlic powder
1 1/4 cups chili cheese Fritos, crushed


Mix corn, cheese, mayonnaise, peppers and garlic powder in a bowl. Refrigerate at least 1 hour. Before serving, stir in half of the crushed Fritos. Sprinkle remainder on top.

Marilyn Smith, Moline

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