Fritos Corn Salad (Print-Friendly Version)
# What You'll Need:
→ Main Salad
01 -
1/4 teaspoon ground black pepper
02 -
1 cup mayonnaise (you can swap for light mayo if you want)
03 -
2 cups shredded Mexican cheese mix
04 -
1 red bell pepper, chopped up small
05 -
2 cans (15 ounces each) whole kernel corn, drained well
→ For Serving
06 -
Fresh cilantro, chopped up for topping
07 -
1 bag (9.25 ounces) Chili Cheese Fritos, crushed a bit
# Step-by-Step Directions:
01 -
Move everything into your serving bowl, scatter chopped cilantro on top if you like, and dig in right away.
02 -
Just before you eat, fold in the crushed Fritos gently so they stay nice and crispy.
03 -
Toss the drained corn, chopped bell pepper, cheese, mayo, and black pepper in a big bowl. Stir until all mixed up.
# Helpful Notes:
01 -
Wait on adding the Fritos until you're about to serve so they don't get soggy. You can stash the salad in the fridge for up to 3 or 4 days without the chips, then just mix them in when it's time to eat. If the Fritos sit too long, they'll get soft.
02 -
You can totally swap out Chili Cheese Fritos with regular Fritos if you feel like it.