Description
A creamy, crunchy, and smoky Tex-Mex side dish that is perfect for BBQs and potlucks, featuring sweet corn, chili cheese Fritos, and a tangy dressing.
Ingredients
Salad Base
- 2 cups canned corn, drained (You can also use frozen corn (thawed) or grilled corn.)
- 2 cups Chili Cheese Fritos (The star of the show for that bold flavor.)
- 1 cup shredded cheddar cheese (Sharp cheddar is preferred.)
- 4 oz mayonnaise (For creamy richness.)
- 1 cup sour cream (Optional for tanginess.)
- 2 tablespoons lime juice (Wakes everything up.)
- 4 scallions green onions, sliced (Adds bite without being too strong.)
- 1 medium red bell pepper, diced (For crunch and sweetness.)
- 1/4 cup cilantro, chopped (Optional, adds a Tex Mex flavor.)
Seasonings
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- to taste salt and pepper
Instructions
Preparation
- In a large bowl, mix together the corn, shredded cheddar, green onions, and diced bell pepper.
- In a separate small bowl, combine the mayonnaise, sour cream (if using), lime juice, chili powder, cumin, garlic powder, salt, and pepper.
- Pour the dressing over the corn mixture and stir until everything is well coated.
- Chill the salad for 15 to 30 minutes to allow the flavors to meld.
- Just before serving, fold in the Chili Cheese Fritos or sprinkle them on top for added crunch.
Notes
To maintain the crunch of the Fritos, add them just before serving or serve in a separate bowl for guests to add themselves. This salad can be made ahead; just mix everything except the Fritos and store in the fridge.
- Prep Time: 15 minutes
- Category: Appetizer, Side Dish
- Cuisine: Tex-Mex