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