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Corn Confetti Salad
This is a great trick to make a basic corn side into a full flavored masterpiece. It’s not at all like Cornsuello and I’d say just a delicious depending on your mood. Great hot and cold.
Course
Side Dish
Cuisine
Southern, Texan
Prep Time
20
minutes
Cook Time
20
minutes
Servings
4
Calories
433
kcal
Author
Shawn
Ingredients
2
cup
corn
frozen or grilled about 3 ears
1
cup
cheddar
shredded
.5
lb
bacon
chopped to about 1/2”
1
oz
serranos
chopped = about 2
6
tsp
garlic
chopped about 3 cloves
1/2
tsp
salt
Instructions
If your grilling your corn get that started and remove to cool.
In a medium heat pan add the bacon. 325° to 350°
Once bacon is cooked drain all but 1 tbs of the grease.
Pan back on stove add the garlic and cook until toasty.
If your corn is grilled slice off the kernels.
Otherwise add the frozen or grilled corn to the pan with garlic.
Add the salt and cooked about 2 minutes. Let cool
In a large bowl add, corn garlic from pan, bacon, cheddar, and serranos.
Mix it all up and you are ready to roll.
Notes
If you want less spicy scrape the seeds out the serranos and wash off. Clean hands with soap.
Nutrition
Serving:
355
g
|
Calories:
433
kcal
|
Carbohydrates:
19
g
|
Protein:
17
g
|
Fat:
33
g
|
Saturated Fat:
14
g
|
Cholesterol:
67
mg
|
Sodium:
844
mg
|
Potassium:
347
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
575
IU
|
Vitamin C:
15.8
mg
|
Calcium:
214
mg
|
Iron:
0.9
mg