Ingredients
Vegetables
- 16 oz corn (canned or fresh kernels)
- 16 oz red bell peppers, diced
- 1/2 purple onion, diced
Dairy
- 1 lb cheddar cheese, grated (larger shred)
Other
- 9 oz chili flavored Fritos, broken into bite-size pieces
- 1/2 cup mayonnaise
Instructions
- Prepare Vegetables and Cheese: Dice the red bell peppers and purple onion into small, uniform pieces to ensure even flavor distribution. Grate the cheddar cheese on the larger shred side of your grater to keep the cheese chunky and noticeable in the salad.
- Break the Fritos: Gently break the chili Fritos corn chips into pieces of your preferred size, keeping some pieces larger for extra crunch and texture.
- For Later Serving: If you are not serving immediately, arrange all the salad ingredients separately on a serving platter or bowl without mixing them together. This helps maintain the crunchiness of the Fritos.
- Add Mayonnaise Before Serving: Just before serving, add the mayonnaise on top or toss it into the other ingredients to keep the salad creamy and fresh without sogginess.
- Toss and Serve: Combine all ingredients together thoroughly and serve immediately to enjoy the full crispness and creaminess of the salad.
Notes
- For the best texture, add mayonnaise only right before serving.
- You can substitute the cheddar cheese with a milder cheese if preferred.
- If fresh corn is unavailable, canned or frozen corn that is thawed works well.
- Adjust the size of broken Fritos based on your texture preference.
- This salad is best served fresh to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
