This salad might sound a little strange as far as the combination of ingredients, but it is actually delicious. My mother first ate this salad at a church potluck dinner. She didn't think to ask the person who brought it for the recipe, but when you look up Frito Corn salad, several recipes come up. I think the best of them is the one Paula Deen has on the Foodtv.com site, so I used it with a few modifications. I saw this again on Pinterest lately and I remembered that I had just bought a bag of Chili Cheese Frito's and I had to make some. It's so easy to make and it's different than other corn salad recipes. Here is what you will need:
Corn, cheddar cheese, green pepper, Vidalia onion, Chili Cheese Frito's, mayonnaise, and a jalapeno pepper.
Chop the green pepper and Vidalia onion and seed and chop the jalapeno pepper. Wear gloves when handling fresh jalapeno peppers. The jalapeno is optional, I added it to the original recipe. Add this to the corn along with the cheddar cheese. I used a bag of frozen corn instead of the two cans of canned whole kernel can the recipe called for, because I prefer the frozen corn and in a salad it's more crisp and crunchy.
Add the mayonnaise and combine all together. Slightly crush the bag of Chili Cheese Frito's and mix all but 2 cups in with the salad ingredients right before time to serve.
I take the other two cups of Frito's and sprinkle them over the top. It gives the salad a nice presentation.
I served the salad in a tomato. fresh from the garden. cut in wedges to form a tomato cup. The combination of fresh tomato, corn and the salty spice of the Frito's was wonderful!
1 12oz. bag frozen corn (may use 2 cans whole kernel corn, drained)
1 cup chopped Vidalia onion, or any sweet onion
1 cup chopped green or red pepper
1 jalapeno pepper, seeds removed, chopped (optional)
2 cups shredded cheddar cheese
1 cup mayonnaise
1 10 1/2 oz. bag Chili Cheese Frito's