Paula Deen’s Corn Salad Recipe is a solid 10/10 corn salad recipe for summer grilling and chilling! It’s perfect with these Low sodium salsa burgers!

But between the chili cheese Fritos and all the mayo, it is a hefty sodium bomb! So I decided to try and make a healthy corn salad recipe using Paula Deen’s corn salad recipes as my guide!

First and foremost, when making low sodium recipes, be sure to look for no salt added versions of the ingredients you need. I was surprised how many low sodium options there are at my local grocery store and even Walmart!

So instead of using Fritos, I used these no salt tortilla chips. But we need to add more flavor to our corn salad so that we can recreate that chili cheese fritos corn salad vibe.

I started with my favorite Organic mushroom powder from Amazon for a pop of umami flavor to our corn salad!

Oooo and look at these fancy but inexpensive gold measuring spoons I got from Amazon! It’s like I’m an Instagram girly, but also not even close

Because the I go full on cat lady with my Cat pot holders from Amazon

I also like to use these Glass mixing bowls because you need this corn salad recipe to hang out in the fridge to marry the flavors and these bowls from Amazon come with lids!

Genius!

Also, don’t add your crushed chips until you serve it! If I were making this corn salad for a potluck or cookout, I would make it the night before (minus the tortilla chips) and then I would take the chips with me to the cookout and crush them and stir them in before we all sat down to eat.

Since it was just my husband and I for dinner and I wanted to save leftovers, I just added crushed tortilla chips to each of our plates. But then I ended up just using the corn salad as a dip for my chips which was EVERYTHING! Highly recommend corn salad as a dip!

Ingredients:

• 2 – 15oz cans no salt added corn
• 1/2 red onion, chopped
• 1 green pepper, chopped
• 1 jalapeño, deseeded and diced
• 1/2 tsp each garlic powder, onion powder, mushroom powder, chili powder, paprika, red pepper chili flakes, cumin
• 1/2 cup plain non fat Greek yogurt
• 1/2 cup mayo
• 1 1/2 cups shredded cheese (I did a mixture of cheddar and pepperjack but you can use whatever you have on hand probably)
• No salt tortilla chips to crush in, on or to dip with

Directions:

1. Drain and rinse corn, then add to a large bowl
2. Add the rest of the ingredients (minus the tortilla chips) and mix
3. Store covered in the fridge for at least an hour but really a few hours to overnight is even better
4. When ready to serve, crush up a few handfuls of tortilla chips and stir, or crush some up to put on top of each serving or use the corn salad as a dip with the tortilla chips! Dealers choice

Let me know if you end up trying this recipe and how you served the chips, on my social media

Ok love you bye

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