Chili Cheese Frito Corn Salad
A quick and crunchy salad perfect for parties or casual gatherings, combining sweet corn, creamy dressing, and salty Chili Cheese Fritos for added flavor and texture.
Ingredients
Base Ingredients
- 2 cups corn (canned, frozen and thawed, or grilled) Use what you have available.
- 3 cups Chili Cheese Fritos Add right before serving.
- 1 cup shredded cheese (cheddar or Mexican blend) Pepper jack can be used for heat.
- 0.25 cup red onion, diced A little goes a long way.
- 1 medium bell pepper, diced Optional for extra crunch and color.
- 1 medium jalapeno, diced Optional for heat.
Dressing
- 0.5 cup mayonnaise
- 0.5 cup sour cream My preferred combo for dressing.
- 1 tablespoon lime juice Optional, brightens the salad.
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- to taste salt and pepper Season lightly initially to adjust before serving.
Instructions
Preparation
- In a large bowl, combine mayonnaise and sour cream to create a creamy base.
- Stir in corn, red onion, and bell peppers until well coated.
- Mix in shredded cheese.
- Chill in the refrigerator for about 30 minutes to allow flavors to meld.
- Just before serving, gently fold in Chili Cheese Fritos to maintain their crunch.
Notes
To keep leftovers, store the salad base and Fritos separately to prevent sogginess. The salad base can be kept in the refrigerator for 2-3 days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 8gFat: 12gSaturated Fat: 6gSodium: 600mgFiber: 3gSugar: 2g