Frito Corn Cheese Salad (Printer-Friendly)
Crispy corn chips, cheese and peppers tossed with creamy dressing make a bright, craveable summer side.
# What You'll Need:
→ Vegetables
01 -
600 g thawed sweet corn kernels
02 -
1 medium green bell pepper, finely diced
03 -
1 small red onion, finely diced
→ Dairy
04 -
140 g sharp cheddar cheese, grated
→ Sauce
05 -
120 g mayonnaise
→ Seasoning
06 -
1 packet (28 g) taco seasoning
07 -
Freshly ground black pepper, to taste
→ Crunch
08 -
200 g original Fritos corn chips, gently crushed
# Steps to Follow:
01 -
In a large mixing bowl, combine the thawed sweet corn kernels, diced green bell pepper, and finely diced red onion. Mix thoroughly to distribute the vegetables evenly.
02 -
Add freshly grated sharp cheddar cheese to the vegetable mixture, followed by mayonnaise and taco seasoning. Stir until all ingredients are well coated and fully combined.
03 -
Season the mixture with freshly ground black pepper to taste. Mix again to ensure seasoning is evenly distributed.
04 -
Just before serving, gently fold in the crushed Fritos corn chips to maintain their crisp texture. For optimal crunch, consider reserving half of the chips to sprinkle over the salad immediately before serving.
# Extra Suggestions:
01 -
For best results, prepare up to the point before adding Fritos if making ahead; add chips only when ready to serve to prevent them from becoming soggy.