Beat the heat with an amazing camping recipe that’s cool, crisp, and savory! This is the perfect recipe to take on camping trips, picnics, or your family reunion this summer. This recipe is easily doubled (or tripled!) and I always do just that – because there are never any leftovers! Take a look at our camping recipe for Zesty Corn Salad below.
Zesty Corn Salad
Ingredients:
- 2 cans of sweet kernel corn
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- 2/3 cup bacon pieces (cook and crumble your own or use a bag from the salad toppings aisle)
- 4 green onions, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ tsp garlic powder
- ½ tsp paprika
- Dash of cayenne pepper (optional!)
- Sea salt and pepper to taste
Tools you’ll need:
- Medium to large mixing bowl
- Spatula
- Cutting board
- Sharp knife
- Can opener
- Measuring cups and spoons
Directions:
- Drain the corn well, and pour into a mixing bowl.
- Add the next eight ingredients. Mix thoroughly, and adjust to taste. Love a lot of garlic or want some extra zip? Toss in more garlic or more cayenne pepper! Want it to be extra cheesy? Throw in another handful of shredded cheese.
- Sprinkle lightly with sea salt and pepper to taste, and give it another stir.
- Refrigerate for at least 2 hours before serving.
One of my favorite things about this recipe is that most of the ingredients are probably already in the pantry. A few dashes of seasonings and a couple of diced up fresh ingredients and you’re good to go without making a trip to the store. It’s best served chilled, so make sure to refrigerate it for a bit before serving. And in the unlikely event that you have leftovers, this will keep nicely in the fridge for another 2 days.
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