Ingredients
Scale
- 45 ounces whole kernel corn
- 1 red bell pepper, seeded and diced
- 2 jalapenos peppers, seeded and diced
- ¼ cup red onion, finely chopped
- 8 ounces shredded Mexican cheese or taco flavored cheese
- ¼ cup sour cream
- ¾ cup mayonnaise
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
- 9.25 ounces chile cheese Fritos, coarsely broken/crushed
Instructions
- Drain the corn and pat it dry, then place it in a large bowl.
- Mix in the diced red bell pepper, jalapenos, red onion, and Mexican cheese.
- Add the sour cream, mayonnaise, chopped cilantro, and lime juice; stir until combined.
- Cover the bowl and refrigerate until serving time.
- Just before serving, mix in the crushed Fritos.
Notes
For extra flavor, let the salad chill for at least 30 minutes before serving.
Feel free to adjust the spice by adding more or fewer jalapenos according to your taste.
This dish can easily be made a day ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sides
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg