Ingredients
- 2 (15-ounce) cans whole kernel corn, drained
- 1 red bell pepper, finely diced
- 2 cups shredded Mexican blend cheese
- 1 cup mayo (can substitute light mayo)
- ¼ teaspoon black pepper
- 1 (9.25-ounce) bag Chili Cheese Fritos, lightly crushed
- Fresh cilantro, for garnish
Instructions
- In a large mixing bowl, stir together the corn, diced bell pepper, shredded cheese, mayo, and black pepper until well combined.
- Right before serving, gently stir in the crushed Chili Cheese Fritos.
- Garnish with fresh cilantro if desired. Serve immediately!
Notes
- This salad is best served right after adding the Fritos to maintain their crunch.
- If making ahead, store the salad in the refrigerator and add the Fritos just before serving.
- The salad will last 3-4 days in the fridge, but the Fritos will soften the longer it sits.
- If you can’t find Chili Cheese Fritos or prefer not to use them, plain Fritos corn chips work well as a substitute.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 258
- Sugar: 5g
- Sodium: 380mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
