Monday, June 24, 2013

Chili Cheese Frito Corn Salad

If you're looking for a quick, satisfying side dish for a summer cookout, you should give this Chili Cheese Frito Corn Salad a try.  This is a Paula Deen recipe, so you know it's gonna be good.  I lightened mine up a bit by using light mayonnaise and sour cream and reduced fat cheese.  You can certainly use the full fat versions, but I don't think you miss them in this recipe.

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
serves 8-10

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.

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