Spicy Ranch Corn Salad
- 16 ounces frozen corn kernels, thawed and drained
- 4 ounces sliced pimientos (can use more or less)
- 1 cup sargento shredded chipotle cheddar cheese (can use more or less to suit your taste)
- 12 cup red onion, diced (can use more or less to suit your taste)
- 1 cup hidden valley spicy ranch dressing (can use more or less to suit your taste)
- Mix all ingredients together and chill for about three hours to let the flavors meld.
- You can garnish with cilantro or serve as is.
- Cooking time is actually chilling time.
corn kernels, pimientos, sargento, red onion, hidden valley
Taken from www.food.com/recipe/spicy-ranch-corn-salad-251446 (may not work)