Frito Corn Salad

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Recipe by South Your Mouth

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Frito Corn Salad

2 15-oz cans corn, drained well

1 cup finely diced red onion

1 cup finely diced green pepper

2/3 cup mayonnaise

2/3 cup sour cream

8 oz. cheddar cheese, shredded (about 2 cups)

Pinch of salt

1 10-oz bag Chili Cheese Fritos

1/2 cup chopped cilantro (optional)


Combine corn, red onion, green pepper, mayo, sour cream, cheese and salt in a large mixing bowl and stir to combine. Cover and refrigerate until ready to serve.


When ready to serve (and not before!) fold in corn chips then garnish with cilantro if desired.


Notes:

  • Once you stir the fritos in, you’ve probably got about 2 hours max before they lose their crunch so wait until the last possible minute to mix them in.
  • You can use any variety of whole kernel corn. The mexi blends (fiesta, green chili, etc) would probably be great in this!
  • Feel free to substitute pepper jack cheese for the cheddar for a little kick.
  • Recipe adapted from Paula Deen