Recipe: Frito-Corn Salad Recipes (3)

FRITO-CORN SALAD

1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
1/2 red onion, chopped (or about 5 green onions, diced)
2 cans (16 oz each) whole kernel corn, drained
1 handful fresh cilantro, chopped
1/3 cup light sour cream
3 tbsp. mayonnaise
⅓ cup shredded cheddar or Mexican cheese
Pinch of cayenne pepper (to add heat, if you want!)
A few handfuls of chili flavored Frito corn chips, crushed

Saute peppers and onion until soft. Cool for 5-10 minutes. Combine all the ingredients except the corn chips and refrigerate. Just before serving, add Fritos!

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FRITO-CORN SALAD

2 cans (16 oz each) yellow kernel corn, drained (or one package of frozen corn, thawed)
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 purple onion, diced
3/4 to 1 cup mayonnaise*
1 to 2 cups shredded cheddar cheese*
3 pkg (10 ounce each) chili cheese or original Fritos corn chips*
Black pepper to taste
1 tbsp taco seasoning, optional

Mix all the ingredients except the chips. Add the chips in before serving otherwise the chips will get soggy.

RECIPE NOTE:
"Adjust amounts of ingredients according to your family's tastes, some folks like less mayonnaise and less cheese in relation to the vegetable, some people only like a sprinkling of Fritos on top while others like the crunch to be more prominent and throughout the salad."

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CRUNCHY CORN SALAD

2 packages (16 ounces each) frozen baby corn
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green or red onion
1/2 cup celery
1/2 cup mayonnaise or Miracle Whip salad dressing
4 Tablespoons dry Ranch Dressing mix
1 (10 ounce) package Chili Cheese Fritos Corn Chips, crushed (you can substitute regular Fritos also)

Place all the ingredients, except the corn chips, in a large mixing bowl; stir to combine. Cover and refrigerate overnight.

Right before serving, add corn chips and mix well. You can also place a few on top of the salad for a finishing touch.