Description
A quick and easy no-cook corn salad made with sweet corn, bell pepper, shredded cheese, and crunchy Chili Cheese Fritos tossed in a creamy dressing.
Ingredients
- 2 (15-ounce) cans whole kernel corn, drained
- 1 red bell pepper, finely diced
- 2 cups shredded Mexican blend cheese
- 1 cup mayonnaise (or light mayonnaise)
- 1/4 teaspoon black pepper
- 1 (9.25-ounce) bag Chili Cheese Fritos, lightly crushed
- Fresh cilantro, for garnish
Instructions
1. In a large mixing bowl, combine the drained corn, diced red bell pepper, shredded Mexican blend cheese, mayonnaise, and black pepper.
2. Stir everything together until evenly coated in the dressing.
3. Right before serving, gently fold in the lightly crushed Chili Cheese Fritos.
4. Transfer to a serving dish and garnish with fresh cilantro if desired.
5. Serve immediately for the best crunch.
Notes
This salad is best served right after the Fritos are added so they stay crunchy.
If preparing ahead, mix the salad without the Fritos and refrigerate until ready to serve. Stir in the Fritos just before serving.
Leftovers can be stored in an airtight container in the refrigerator for 3–4 days, though the Fritos will soften over time.
If Chili Cheese Fritos are unavailable or not preferred, regular Fritos corn chips work well as a substitute.