Paula Deen Frito Corn Salad Recipe
Are you looking for a crowd-pleasing dish? The Paula Deen Frito Corn Salad Recipe is your answer.
Equipment
- Large mixing bowl
- Rubber spatula
- Sharp knife
- Cutting board
- Measuring cups
- Measuring spoons
- Serving bowl
Ingredients
- 2 cans Whole Kernel Corn 15 oz each
- 1 cup Mayonnaise
- 1 cup Cheddar Cheese shredded
- 1/2 cup Green Bell Pepper diced
- 1/2 cup Red Onion diced
- 1 bag Chili Cheese Fritos 9.25 oz
- 1 tbsp Taco Seasoning
- 1/4 cup Fresh Cilantro chopped
Instructions
- Prepare the Vegetables: Wash and dice the peppers and onions into small pieces.
- Mix the Base: Place the drained corn into your large mixing bowl.
- Add the Creamy Elements: Stir in the mayonnaise and the taco seasoning mix.
- Combine the Veggies: Toss the diced onions and peppers into the bowl.
- Add the Cheese: Fold in the shredded cheddar cheese until well mixed.
- Chill the Mixture: Put the bowl in the fridge for one hour.
- Add the Crunch: Stir in the Fritos right before you serve it.
- Garnish and Serve: Sprinkle fresh cilantro on top for a beautiful look.
Notes
➔ Only add chips right before serving to keep them crunchy.
➔ Drain the corn very well to avoid a watery salad.
➔ Use full-fat mayo for the best and richest flavor profile.
➔ Chill the vegetable mix so the flavors blend together perfectly.
➔ Chop the onions very small so they are not overpowering.
➔ Use sharp cheddar to give the salad a better kick.