Chili Cheese Frito Corn Salad
Chili Cheese Frito Corn Salad
Ingredients
For the Salad
- 2 cans kernel corn, 15.25 ounce cans, drained
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 packet taco seasoning, standard size
- 1 green bell pepper, finely diced
- 1/2 red onion, finely diced
- 4 ounces mild Hatch green chilies, diced, 1 small can
- 8 ounces sharp cheddar cheese, shredded
For Serving and Garnish
- 1 bag Chili Cheese Fritos, 9 1/4 ounce bag
- 2 green onions, chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine the drained kernel corn, sour cream, mayonnaise, and taco seasoning. Stir well to ensure all ingredients are evenly distributed.
⏱️ 3 min
- 2
Finely dice the green bell pepper and red onion. Add them to the corn mixture in the bowl.
⏱️ 7 min
- 3
Add the diced mild Hatch green chilies and the shredded sharp cheddar cheese to the bowl.
⏱️ 2 min
- 4
Using a spatula, thoroughly mix all the ingredients together until they are well combined and the cheese and vegetables are evenly distributed throughout the creamy base.
⏱️ 3 min
- 5
Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill completely. This step is crucial for optimal taste.
⏱️ 60 min
- 6
Just before serving, remove the chilled corn mixture from the refrigerator. Open the bag of Chili Cheese Fritos and pour them directly on top of the salad. Gently fold the Fritos into the salad, ensuring they are coated and distributed throughout.
⏱️ 3 min
- 7
Garnish with chopped green onions (scallions) just before serving. Serve immediately and enjoy this surprisingly delicious side dish!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Cheese Frito Corn Salad
Ingredients
For the Salad
- 2 cans kernel corn, 15.25 ounce cans, drained
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 packet taco seasoning, standard size
- 1 green bell pepper, finely diced
- 1/2 red onion, finely diced
- 4 ounces mild Hatch green chilies, diced, 1 small can
- 8 ounces sharp cheddar cheese, shredded
For Serving and Garnish
- 1 bag Chili Cheese Fritos, 9 1/4 ounce bag
- 2 green onions, chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine the drained kernel corn, sour cream, mayonnaise, and taco seasoning. Stir well to ensure all ingredients are evenly distributed.
⏱️ 3 min - 2
Finely dice the green bell pepper and red onion. Add them to the corn mixture in the bowl.
⏱️ 7 min - 3
Add the diced mild Hatch green chilies and the shredded sharp cheddar cheese to the bowl.
⏱️ 2 min - 4
Using a spatula, thoroughly mix all the ingredients together until they are well combined and the cheese and vegetables are evenly distributed throughout the creamy base.
⏱️ 3 min - 5
Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill completely. This step is crucial for optimal taste.
⏱️ 60 min - 6
Just before serving, remove the chilled corn mixture from the refrigerator. Open the bag of Chili Cheese Fritos and pour them directly on top of the salad. Gently fold the Fritos into the salad, ensuring they are coated and distributed throughout.
⏱️ 3 min - 7
Garnish with chopped green onions (scallions) just before serving. Serve immediately and enjoy this surprisingly delicious side dish!
⏱️ 2 min