Monday, June 24, 2013
Chili Cheese Frito Corn Salad
Canned corn and crisp bell pepper and onion add color and crunch. Mayonnaise, sour cream, and cheese add a little creaminess. And a hefty does of crushed corn chips add even more crunch and plenty of zing. This salad is best prepared just before serving; however, you could prepare it ahead of time, keep it chilled in the fridge, and stir in the chips just before serving to retain their crispness. Unfortunately the chips will become soggy overtime, so this isn't a good option for when you'll want leftovers. Definitely save this one when you need a dish for a potluck when there will be plenty of folks to finish it off.
Paula Deen's Chili Cheese Frito Corn Salad
adapted from Let's Dish and Food.com
2 (15 oz) cans whole kernel corn, drained
2 cups shredded sharp cheddar cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 cup green bell pepper, chopped
1/2 cup red onion, chopped
1 (10.5 oz) bag Fritos Chili Cheese Corn Chips, coarsely crushed
salt and pepper, to taste
In a large bowl combine the corn, cheese, mayonnaise, sour cream, bell pepper, and onion. Just before serving stir in the crushed corn chips and season to taste with salt and pepper.