Chili Cheese Fritos Corn Salad (Printable Version)
# What You’ll Need:
01 -
2 (15 ounce) cans whole kernel corn, drained
02 -
1 red bell pepper, finely diced
03 -
2 cups shredded Mexican blend cheese
04 -
1 cup mayonnaise (regular or light)
05 -
1/4 teaspoon black pepper
06 -
1 (9.25 ounce) bag Chili Cheese Fritos, lightly crushed
07 -
Fresh cilantro, for garnish
# Steps to Follow:
01 -
In a large mixing bowl, combine drained corn, diced red bell pepper, shredded Mexican blend cheese, mayonnaise, and black pepper. Stir until well incorporated.
02 -
Just before serving, gently fold in the lightly crushed Chili Cheese Fritos to maintain their crunch.
03 -
Sprinkle fresh cilantro over the top if desired and serve immediately.
# Additional Notes:
01 -
This salad is best served immediately after adding the Fritos for optimal crunch.
02 -
For make-ahead preparation, refrigerate the corn mixture and add Fritos just before serving.
03 -
The salad will keep for 3-4 days in an airtight container in the refrigerator, but note that the Fritos will soften over time.
04 -
Plain Fritos corn chips can be substituted if Chili Cheese Fritos are unavailable or not preferred.