Corn Salad

Video coming soon!

Some people eat this salad as a dip with tortilla chips, but we like it best as a side dish. It tastes a hundred times better after there's been time for the flavors to develop, so I recommend making it the day before you plan to serve it. And I like fire-roasted canned corn because they contribute some smoky flavor, but you can also use fresh, grilled corn that's shaved off the cobs, and the salad will have more of a juicy crunch.

This recipe is from my “Dinner and a Little Bit More” cookbook which includes 77 recipes your family is sure to enjoy. While you are shopping, you can check out my “Krockpots to Kasseroles” cookbook that features 71 easy to make dinner recipes.