Chili cheese frito corn salad
2 (15 oz.) cans whole kernel corn, drained
1 1/2 cups grated cheddar cheese
1 cup chopped red bell pepper
1/4 cup chopped green onion
1/2 cup mayonnaise
1/2 cup sour cream
1 (10.5 oz.) bag coarsely crushed Chili Cheese Fritos corn chips
Salt and pepper, to taste.
Directions
In a large bowl, toss together corn, cheese, red pepper and green
onion. Stir in sour cream and mayonnaise. Stir in corn chips just
before serving. Season with salt and pepper, to taste.
Let's Dish
As a big fan of Chili Cheese Fritos and crunchy things in my salad, I
knew I was going to love this recipe the minute I saw it. And it's so
easy! The hardest part was not eating the entire bag of Chili Cheese
Fritos before I added them to the salad. I'm not a huge fan of canned
veggies, so I usually use frozen, but after making this with both frozen
and canned corn, I actually prefer it with canned. You can also use
green pepper and red onion for a slightly different but equally
delicious flavor. If you're salad seems a little dry after adding the
corn chips, just stir in a bit of extra sour cream or mayo. This is a
great summer salad! Perfect for backyard barbecues and potlucks.
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