Paula Deen Frito Corn Salad Recipe
Are you looking for a fun side dish? The Paula Deen Frito Corn Salad Recipe is perfect for you.
Equipment
- Large mixing bowl
- Rubber spatula
- Measuring cups
- Measuring spoons
- Small Knife
- Cutting board
Ingredients
- 2 Cans Whole Kernel Corn
- 1 Cup Mayonnaise
- 1 Cup Cheddar Cheese
- 1/2 Cup Green Bell Pepper
- 1/2 Cup Red Onion
- 1 Package Chili Cheese Fritos
- 1 Tbsp Taco Seasoning
Instructions
- Open your cans of whole kernel corn. Pour them into a colander in the sink. Drain all the liquid out very well.
- Pat the corn dry with a paper towel. This keeps the salad from becoming too watery. Place the dry corn into your mixing bowl.
- Wash your green bell pepper and red onion. Chop them into very small, even pieces. Add the chopped vegetables to the large bowl.
- Add the shredded cheddar cheese to the bowl. Pour in the mayonnaise and the taco seasoning. Stir everything together until it is well coated.
- Cover the bowl with some plastic wrap. Place it in the fridge for one hour. This allows the flavors to blend together nicely.
- Take the bowl out right before serving. Add the Chili Cheese Fritos to the mixture. Stir gently so the chips stay very crunchy.
Notes
- Add the chips right before you serve the salad.
- Drain the corn very well to avoid a soggy mess.
- Use full-fat mayo for the best and richest flavor.
- Chop the onions very small for a better bite.
- Keep the salad chilled until the very last minute.
- Try adding jalapeños if you want more spicy heat.
- Double the recipe if you are feeding a large crowd.
- Use a sturdy bowl to make mixing much easier.
- Check the salt before adding any extra seasonings.
- Store the chips in a dry place before using.