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Fritos Chili Cheese and Corn Salad

Fritos Chili Cheese and Corn Salad
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Last weekend I found myself at a family party. I love a good family party, don’t you?  Lots of wonderful people and lots of wonderful food. Two of my very favorite things in all of this wide world. We had a great day catching up with everyone and enjoying each others company. My mother in law made a fabulous salad that was both unique and super yummy. I couldn’t help but snag the recipe to share with all of you.

Fritos Chili Cheese and Corn Salad is loaded with southwestern flavor and appeal. The creamy dressing is packed cumin and chili powder. I added a bit of fresh cilantro and lime to the recipe and it added a great freshness to the dish. But the best part? The Fritos Chili Corn Chips, man. They are the real star of this recipe, adding a wonderful crunchy texture to the creamy corn and veggies.

This one is a keeper, guys. You could even make it as main course salad by adding grilled chicken and black beans.

Now, let’s me show you how to make it happen…
Fritos Chili Cheese and Corn Salad from Jamie Cooks It Up!

Fritos Chili Cheese and Corn Chowder
PRINT RECIPE

Time: 20 minutes
Yield: 10 servings
Recipe (lightly adapted)  from lovely Margaret Gittins, passed on to my by Jill Eskelson Lee

3 (15 ounce) cans corn, drained
4-5 green onions, chopped
4-5 mini bell peppers, chopped
4 small tomatoes, chopped
1/2 C cilantro, chopped
1/2 a lime, juiced
1 C mayonnaise (full fat mayo is best here)
1/2 t cumin
1 t chili powder
1 1/2 C cheddar cheese, grated
1 (14.25 ounce) bag Fritos Chili Cheese Corn Chips
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1. Grab three cans of corn. Drain them well and place the contents into a large mixing bowl.

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2. Slice 4-5 green onions and toss them in the bowl.

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3. Chop 4-5 mini bell peppers and add them to the bowl.  I love theses little peppers. So colorful and cheerful. Those colors do a girl a world of good, especially in the bleak mid winter.

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4. Core and chop 4 small tomatoes, add them to the bowl.

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Looking pretty so far, yes?

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5. Add 1 1/2 cups cheddar cheese.

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6. Chop 1/2 cup cilantro and add it to the bowl.

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7. Add the juice of half a lime to the bowl as well and stir it all to combine.

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7. In a separate, small mixing bowl place 1 cup full fat mayonnaise. Trust me here. It’s not as good with light mayo. Some things just aren’t dang it. I’d go for the full fat version if I were you. Or if I were me. 🙂 Add 1/2 teaspoon cumin.

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and 1 teaspoon chili powder. Give it a nice stir to combine.
8. Scoop the mayo mixture on to the vegetables and stir it well making sure all those pretty veggies get covered.

***Please Note: If you are not planning to serve the salad right away, just cover the bowl with plastic wrap once the dressing is mixed in and pop it into the fridge. You don’t want to add the corn chips until just before you serve it. Unless you like soggy corn chips, in that case you may add them when ever you choose. ***

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9. When you are ready to serve add 1 whole bag of Fritos Chili Cheese Corn Chips.

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There they are in all of their chili cheese glory. Yum. Stir them all in to combine.

Serve and Enjoy!

Fritos Chili Cheese and Corn Salad



Post a comment!

11 Comments

  1. 1
    Diana Porcano
    February 21, 2014 at 8:35 am

    Omg reminds me of Texas days and football games and frito chili pie at the stands lol love it! Thx and can’t wait to make 🙂

  2. 2
    Ashley
    February 21, 2014 at 10:38 am

    Looks amazing!!! I make a salad similar to this one… only has 2 cans whole kernel mexican corn, 2 cans white shoepeg corn, green onions, mayo, and the crunched up Chili Cheese Fritos on top. It’s always a hit, but definitely going to try this 🙂

  3. 3
    Mary
    February 21, 2014 at 10:42 am

    Would be good with added ground beef. I’m trying this over the weekend!

  4. 4
    Carol
    February 21, 2014 at 10:46 am

    Yum…looks good, and a nice variation would be to add salad shrimp

  5. 5
    Megan Damani
    February 21, 2014 at 12:50 pm

    I just made a version of this for lunch. I didn’t have any chips, but I made the salad anyway. I added leftover chicken and a diced avocado. I used a couple tablespoons of salsa instead of chopping tomatoes and bell pepper. Lazy, I know! Anyway, I wrapped the whole thing in a tortilla and it was great! Thanks for the idea.

  6. 6
    Linda Kline
    February 21, 2014 at 6:42 pm

    I will definitely be a hit with my son in laws when they taste this recipe!

  7. 7
    Barbara
    February 22, 2014 at 1:46 pm

    A winner here!

  8. 8
    Sarah
    March 3, 2014 at 5:11 pm

    I made this tonight for dinner and it’s delicious! I am never one to eat Fritos, but I am definitely one to eat corn, so this was a delightful surprise!

  9. 9
    Loretta
    July 10, 2014 at 5:21 am

    I just made this last night & it is fabulous! My husband does not care for Chili Cheese Fritos & wasn’t happy about trying the salad. He loved it 🙂 I used fresh corn-on-the-cob instead of canned corn. I blanched the corn for 5 mins, placed it in a cold water bath to cool then cut it off the cob. I used 4 large ears. Will probably use 5-6 next time, & maybe a little fresh jalapeno. Amazing!! Great with burgers. Thanks for the recipe.

  10. 10
    Linda
    September 17, 2014 at 2:03 pm

    I’m testing corn salads for a graduation party. This one is fabulous. Love the green onion, cilantro and lime addition. And added the Fritos when ready to serve, keeps from making the salad to thick and dry. This is much better tasting than the Paula Deen version.

  11. 11
    susie
    August 22, 2016 at 1:06 pm

    I’ve made Paula Deens version of this corn salad…. it doesn’t even compare to how amazing this recipe is!!! I know what I’m bringing to family gatherings from now on.

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