Prep 10 mins
Cook 0 mins
I got this recipe from my pastor's wife - it is fabulous. Goes together quick and easy, perfect for a hot summer day.
- 2 (15 1/4 ounce) cans whole kernel corn, drained
- 1⁄2 cup green pepper, minced
- 1⁄2 cup onion, minced
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 1 (10 ounce) bag Fritos corn chips, chili cheese corn chips crushed
- Mix first 5 ingredients together in bowl.
- Just before serving, stir in crushed Fritos.
- I use a mixture of red and green pepper to give it good color.
Very good salad. I added some diced pickled jalapenos. :-) Everyone loved the crunch and taste.Next time I will serve the Fritos on the side though and let people add and mix in themselves.As you said the Fritos get soggy very fast and I threw out the left-overs. My husband wanted to now what the cardboard stuff was in there when I served him some several hours after "The Ladies" were gone.LOL. This salad is a keeper.
This is not a recipe I would normally have tried but it's Pick a Chef time and I was encouraged by Marie Nixon's review. It was very tasty - vaguely Mexican. Went well with our steak. Used regular Fritos, red pepper and substituted green onion for colour and so that it would be mild. It was very colourful but we ate it all before I realized I should have taken a photo!
The picture I posted does not do the corn salad justice. You can't see the pretty green pepper in it but it is there. We brought this to a party and everyone loved it. I recommend mincing the green pepper and onion by hand so that the pieces are roughly the size of the corn kernels. I tried to use my food processor for this but it minced the green pepper and the onion into mush. Leftovers are not as good as the fresh salad because the corn chips get soggy. It is a really tasty salad.