Nancys Corn Salad Food

NANCY'S CORN SALAD

Steps:

• Mix all together, refrigerate until right before you serve.
• Crunch up a bag of chili cheese Fritos and pour into mixture and mix inches.
• NOTE: I have no idea how much mayonnaise was used - enough to get it to sort of bind together, I guess. I just add it a heaping tablespoon at a time until I'm happy with it.

GRILLED SHRIMP AND CORN SALAD WITH HERB LIME DRESSING

Steps:

• Preheat a grill or grill pan to medium-high heat. In a small saucepan set over medium heat, melt the butter and garlic together. Brush the corn with the butter mixture and reserve the remaining butter for a later use. Grill the corn until slightly charred and cooked through, about 3 minutes per side. Remove from the heat, then cut the kernels from the cobs and place in a large bowl. Stir in the arugula, cilantro, oil, parsley, tarragon, avocados, black-eyed peas, jalapenos, lime juice and onions.
• Thread the shrimp onto the skewers, 4 per skewer, and brush with the reserved garlic butter. Sprinkle the shrimp with the paprika and some salt and pepper and then grill until pink and cooked through, about 3 minutes per side.
• Season the salad with salt and pepper, then transfer to a serving plate and place the shrimp skewers on top of the salad to serve.

NANCY'S CHICKEN SALAD

Steps:

• Mix all together and refrigerate.
• Good served on mixed greens, or simply spinach.
• Triscuits or other crackers are very good with this, also.
• Also, add salt and pepper to your taste.