Description
A crowd-pleasing, crunchy, and creamy side that perfectly blends sweet corn, sharp cheddar, and the unmistakable crunch of Fritos.
Ingredients
Scale
- 2 cups Whole Kernel Corn (drained)
- 1 cup Grated Cheddar Cheese (or pepper jack for spice)
- ½ cup Mayonnaise (or Greek yogurt as substitute)
- 1 unit Green Pepper, Chopped (or any bell pepper variety)
- ½ cup Red Onion, Diced Finely (or shallots for milder flavor)
- 2 cups Fritos Corn Chips (Regular or Chili Cheese)
Instructions
- Prep the vegetables: Drain the corn if using canned and give it a quick pat dry. Dice the green pepper and finely dice the red onion (or shallot). If using frozen corn, briefly rinse under warm water and drain thoroughly.
- Mix the base: In a large bowl, combine the drained corn, grated cheddar (or pepper jack), chopped green pepper, and finely diced red onion.
- Make the dressing: Add the ½ cup mayonnaise (or Greek yogurt) to the bowl. Stir gently until every kernel looks coated. Taste and adjust seasoning.
- Chill: For best texture and flavor mingling, cover the bowl and chill the salad for at least 30 minutes to an hour.
- Add the crunch: Right before serving, gently fold in the 2 cups of Fritos. Alternatively, keep them separate for presentation.
- Final touches: Give the salad a gentle toss, taste again for seasoning, and serve.
Notes
Add Fritos last for maximum crunch and chill time improves flavor. Make the salad base ahead for convenience, keeping chips separate until serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 242
- Sugar: 5g
- Sodium: 290mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg