It’s springtime and the livin’ is easy! This amazing camping recipe for Cool & Creamy Corn Salad is perfect to take on your next camping trip, to a picnic, or to any potluck. Not only is it cool and creamy, but it’s savory and just the right amount of zesty (which you can increase if you want). I never have any leftovers, even when I double the recipe, so I like to portion off a small container when I make it just so I can enjoy some with lunch tomorrow!
Cool & Creamy Corn Salad
Ingredients:
- 2 cans of sweet kernel corn, drained
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- 2/3 cup bacon pieces (get it in the salad topping aisle, or cook and crumble it yourself)
- 4 green onions, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ tsp garlic powder
- ½ tsp paprika
- Sea salt and pepper to taste
Want a little extra heat? Add a sprinkle of cayenne pepper or cumin to taste!
Directions:
- Add all ingredients to a mixing bowl and stir well.
- Really. That’s it. That’s all you do.
- Refrigerate for at least 2 hours before serving.
You couldn’t ask for an easier camping recipe! You really only use a single cutting board, knife, mixing bowl, and spoon! Sure, you can also grab some measuring cups and spoons for the mayo, cheese, bacon, tomatoes, and seasonings, but this is an “adjust to taste” recipe the whole way through. I like more cheese and bacon but less mayo, so I simply adjust until it’s the consistency I like.
If you do have leftovers, and you probably won’t, you can plan on storing it in the fridge for an additional 2 days. After that, the ingredients tend to get liquidy and gross.
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