Chili Cheese Frito Corn Salad

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.

corn salad

Chili Cheese Frito Corn Salad
 
Prep time
Cook time
Total time
 
Serves: 8-10 servings
Ingredients
  • 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.
Instructions
  1. In a large bowl, toss together corn, cheese, red pepper and green onion.
  2. Stir in sour cream and mayonnaise.
  3. Stir in corn chips just before serving.
  4. Season with salt and pepper, to taste.

Who Dished it Up First: This is a Paula Deen recipe. Who else would thing of putting Chili Cheese Fritos in a salad?

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Comments

  1. Barbara says:

    I was looking for a variation of Paula Deen’s Corn Salad recipe. Thank you! I noticed your recipe does not call for cheese. An interesting note: Several times when I made Paula’s recipe I FORGOT to add the cheese, and found out I liked it better without cheese! I am making your recipe this weekend.

  2. Just fixed this for my son and me for lunch. Yum! We both enjoyed. Thank yo for sharing!

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