I have an internal maniacal laugh every time I say or even think, “Frito Salad.” Saying the words “Frito” and “Salad” in the same recipe title just makes me giddy with hilarity. Reminds me of one of my favorite eCards…
This “salad” is basically my two favorite things combined. Chips and dip (and one of my all-time favorite dips at that). And it’s called a salad. WINNING! :D To be fair, it’s a little healthier than regular chips and dip because of all the corn (and some peppers & and onion), but let’s just get honest here. This ain’t my Momma’s kinda salad. But it sure is mine. >:)
This salad is downright delicious and would be great to bring to any potluck you might be attending in the near or distant future. I know I will be!
Printable recipe with picture
3 (14.5 oz) cans of whole kernel corn, drained
1 green pepper, seeded and finely diced
1/2 of a small red onion, finely diced
1 cup (4 oz) grated cheddar cheese
1 1/4 cups mayonnaise
1 (9.25 oz) bag of Chili Cheese Fritos
Stir the corn, green pepper, onion, cheese and mayonnaise in a bowl. Cover and refrigerate until ready to serve. Just before serving, mix in Fritos, reserving a handful to lay on top as a garnish. Serve immediately.
Veronica’s Notes: The original recipe called for red pepper along with the green, so feel free to sub in half of the green for red to make it prettier. Also, if you know you will have leftovers, add the chips to the individual servings rather than all at once, because the chips will get soggy and gross.
Recipe source: adapted from Minda’s Cooking