A favorite summertime side dish to share.
I love fresh, sweet summer corn. It’s one of my favorite memories from summertime picnics and cookouts, especially the huge Fourth of July party my parents throw every year. Everyone who comes to the party is asked to bring a favorite summertime side dish to share. Someone brought this corn salad one year and I think I’ve made it at least 20 times since then. It’s easy to throw together the night before a party and a perfect potluck dish.
4 ears fresh corn (or two cans of corn kernels)
1 green or red bell pepper (or half of each)
1 small to medium red onion
2 cups shredded cheese (any variety)
½ cup light mayonnaise
½ bag chili cheese-flavored corn chips
Boil fresh corn about 10 minutes or grill about 20 to 30 minutes until done. Let the corn cool. Cut the corn kernels from the cob and add them to a large mixing bowl. (If using canned corn, drain the liquid before adding the corn to the bowl.) Chop the onion and pepper, add to the bowl and mix with the corn. Add mayonnaise and cheese to the corn mixture and stir to combine. Refrigerate overnight. Add the corn chips just before serving.