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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
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: 355g | Calories: 433kcal | Carbohydrates: 19g | Protein: 17g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 844mg | Potassium: 347mg | Fiber: 2g | Sugar: 4g | Vitamin A: 575IU | Vitamin C: 15.8mg | Calcium: 214mg | Iron: 0.9mg