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Fritos Corn Salad
Donna

Fritos Corn Salad

Fritos Corn Salad could be the easiest side you'll serve this summer. Corn, cheese, bell pepper, and onion, coated in a creamy taco-flavored dressing and tossed with crunchy corn chips with more sprinkled on top.
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Prep Time 10 minutes
Refrigerate for chilling 1 hour
Total Time 1 hour 10 minutes
Servings: 8 approximately 1 cup
Cuisine: American
Calories: 583
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 30 ounces frozen yellow corn (thawed and drained)
  • 1.5 cups shredded sharp cheddar cheese
  • 0.75 cup diced green bell pepper
  • 0.75 cup diced red onion
  • 1 cup mayonnaise
  • 1 tablespoon taco seasoning
  • 2 teaspoons fresh lime juice
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 5 cups Fritos corn chips (roughly crushed, divided (4 ½ cups mixed into corn salad and ½ cup for garnish))

Equipment

  • mixing bowl
  • Whisk or spoon

Method
 

Instructions
  1. To a large mixing bowl add the yellow corn, shredded sharp cheddar cheese, diced green bell pepper and diced red onion. Set aside.
  2. To a small mixing bowl stir together the mayonnaise, taco seasoning, lime juice, salt and black pepper until smooth and fully combined.
  3. Add the mayonnaise mixture to the large mixing bowl of vegetables. Stir to fully coat all the ingredients with the mayonnaise mixture. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours or until chilled.
  4. To the bowl of chilled corn mixture, gently stir in the 4 ½ cups Fritos corn chips, being careful not to break up the corn chips too much. Top with remaining ½ cup corn chips for garnish and serve.