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Corn Salad by Connie Blanchette

A lunchtime favorite for tour guides at Lynds!

 16 oz corn off the cob (fresh or frozen is best for this recipe)
 ½ cup Red Onion (chopped)
 ½ cup Red Pepper (chopped)
 3 Green Onions (chopped)
 2 cups Shredded Sharp Cheddar Cheese (or to taste)
 1 cup Real Mayonnaise

Mix all of the ingredients. Just before serving crush 1 Cup of Chilli Cheese Fritos on top. If you plan to have left overs, put the Fritos in a side bowl for a crisp, individual topping.