Description
A creamy, crunchy, and a little spicy Tex-Mex side dish that’s easy to make and perfect for potlucks, BBQs, and gatherings.
Ingredients
Main Ingredients
- 2 cups canned sweet corn, drained (Can also use frozen corn (thawed) or fresh cooked corn off the cob)
- 1 can Rotel, drained (Use diced tomatoes plus a small can of green chiles if Rotel is unavailable)
- 1 cup shredded cheddar cheese (Pepper jack is a great spicy option)
- 1/2 cup mayonnaise (For the creamy base)
- 1/2 cup sour cream (Adds tang)
- 1 tablespoon lime juice (Wakes up the whole bowl)
Seasonings
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Optional Add-Ins
- 1/4 cup green onions, chopped (For added freshness)
- 1/4 cup cilantro, chopped (Fresh flavor)
- 1 medium diced bell pepper (For added crunch)
Final Touch
- 2 cups Fritos, crushed (Added just before serving for maximum crunch)
Instructions
Preparation
- Drain the corn and Rotel well. If using frozen corn, thaw it and pat dry.
- In a large mixing bowl, combine corn and Rotel.
- Stir in the shredded cheese and any optional add-ins like green onion or cilantro.
Dressing
- In a small bowl, mix mayo, sour cream, lime juice, chili powder, cumin, salt, and pepper. Adjust to taste.
- Pour the dressing over the corn mixture and stir until evenly coated.
Chill and Serve
- Chill for 20 to 30 minutes if possible.
- Fold in the Fritos right before serving.
Notes
For best taste, drain the ingredients well and add Fritos just before serving to maintain crunch. Mix-ins like black beans or jalapeños are great variations. This salad can be made a day in advance but keep the Fritos separate until serving.
- Prep Time: 10 minutes
- Category: Appetizer, Side Dish
- Cuisine: Tex-Mex