What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Zapata Mexican Corn Salad! Picnic season is upon us and salads are the star attractions. They are not only refreshing, colorful, and bursting with flavor, but look appealing in glass jars…making them incredibly portable. Choose single-size portions or larger quantities. How fun is that? Southwest corn offers the extra kick of poblano and red peppers. Pair it with natural sweet corn for amazing seasoning. Top everything off with the crunch of chili cheese corn chips. Toss a bag in the picnic basket since you only crush them and sprinkle them on before serving. Nibbling is allowed.
ZAPATA MEXICAN CORN SALAD
15-ounce can Southwest Corn with poblanos and red peppers, whole kernel and drained
15-ounce can natural sweet corn, whole kernel and drained
2 radishes, chopped
1 green onion, chopped
1/2 red onion, diced
1 jalapeño, chopped
2/3 cup mayonnaise
1/3 cup Greek yogurt
8 ounces cheddar cheese, shredded
9.75-ounce bag chili cheese corn chips
Cilantro for garnish
Combine southwest corn, sweet corn, radishes, green onion, red onion, and jalapeño. Mix well. Stir in mayonnaise and Greek yogurt. Fold in cheddar cheese. Stir well. Transfer to covered container. Refrigerate one hour. Before serving, crush chili cheese corn chips. Sprinkle on top. Garnish with fresh cilantro. Serve immediately.