Fritos Chili Cheese and Corn Salad

Time: 20 minutes
Yield: 10 servings
Recipe (lightly adapted)  from lovely Margaret Gittins

3 (15 ounce) cans corn, drained
4-5 green onions, chopped
4-5 mini bell peppers, chopped
4 small tomatoes, chopped
1/2 C cilantro, chopped
1/2 a lime, juiced
1 C mayonnaise (full fat mayo is best here)
1/2 t cumin
1 t chili powder
1 1/2 C cheddar cheese, grated
1 (14.25 ounce) bag Fritos Chili Cheese Corn Chips

1. Grab three cans of corn. Drain them well and place the contents into a large mixing bowl. 
2. Slice 4-5 green onions and toss them in the bowl. 
3. Chop 4-5 mini bell peppers and add them to the bowl.  I love theses little peppers. So colorful and cheerful. Those colors do a girl a world of good, especially in the bleak mid winter. 
4. Core and chop 4 small tomatoes, add them to the bowl. 
5. Add 1 1/2 cups cheddar cheese. 
6. Chop 1/2 cup cilantro and add it to the bowl. 
7. Add the juice of half a lime to the bowl as well and stir it all to combine. 
8. In a separate, small mixing bowl place 1 cup full fat mayonnaise. Trust me here. It's not as good with light mayo. Some things just aren't dang it. I'd go for the full fat version if I were you. Or if I were me.  Add 1/2 teaspoon cumin and 1 teaspoon chili powder. Give it a nice stir to combine. 
8. Scoop the mayo mixture on to the vegetables and stir it well making sure all those pretty veggies get covered. 

***Please Note: If you are not planning to serve the salad right away, just cover the bowl with plastic wrap once the dressing is mixed in and pop it into the fridge. You don't want to add the corn chips until just before you serve it. Unless you like soggy corn chips, in that case you may add them when ever you choose. ***

9. When you are ready to serve add 1 whole bag of Fritos Chili Cheese Corn Chips. Stir them all in to combine. 

Serve and Enjoy!

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