Description
Frito corn salad blends creamy, crunchy textures from American Southern cuisine. Cool mayonnaise and zesty cheese complement sweet corn kernels, offering you a perfect summer side dish.
Ingredients
Scale
- 2 (15 oz / 425 g) cans whole kernel corn, drained
- 2 cups cheddar cheese, grated
- 1 (10 ½ oz / 298 g) bag Fritos corn chips, coarsely crushed (regular or chili cheese)
- 1 cup green pepper, chopped
- ½ cup red onion, diced finely
- 1 cup mayonnaise
- Fritos Scoops for serving
Instructions
- Mixing Medley: Combine fresh corn kernels, shredded cheddar cheese, mayonnaise, diced green bell pepper, and sliced red onion in a large mixing bowl, stirring until ingredients are thoroughly blended and evenly coated.
- Chill and Infuse: Cover the bowl and refrigerate for at least 1 hour, allowing flavors to meld and intensify, creating a harmonious taste profile.
- Final Crunch: Just before serving, gently fold in crushed Fritos corn chips, ensuring an optimal balance of crispy texture throughout the salad. Garnish with additional Fritos Scoops on the side for extra crunch and visual appeal.
Notes
- Chill for Flavor Fusion: Refrigerate the salad for at least an hour to allow ingredients to meld and develop a richer, more harmonious taste profile.
- Crunch Control: Add Fritos just before serving to maintain their crisp texture and prevent soggy chips, ensuring a delightful crunch in every bite.
- Cheese and Corn Harmony: Use fresh corn kernels and sharp cheddar for maximum flavor intensity and a vibrant, summery feel.
- Customize Your Crunch: Adjust Fritos quantity to personal preference, creating a salad that perfectly balances creamy and crispy elements.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410
- Sugar: 3 g
- Sodium: 870 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 20 mg