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. 
Ingredients:
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
This is great! The first time I had it was in 1994. My in-law's, who are vegetarians, brought this salad (had plain fritos in it) to our family during one of those times when you bring a dish to someone's home. Anyway, when I saw it - I basically rolled my eyes at some other strange food they were pushing. But, to my surprise - it was fantastic!! I'm so glad you posted it. I'm going to pin it!
ReplyDeleteI was just thinking this morning that this would probably appeal to vegetarians. I thought it was really good and could eat this instead of meat with some other good vegetables and I am definitely a meat eater usually. Glad you saw it!
DeleteLeave out the onions, needs chilie powder added...
DeleteIt looks pretty on the tomatoes, but couldn't you add tomatoes to the recipe?
ReplyDeleteDo you let the corn thaw before making the salad? Didn't know if it was frozen it would make it watery as it thawed. Thanks
ReplyDeleteAlso wondering about the corn...surely it's thawed first, and perhaps dried a little? Thanks in advance for the info!
ReplyDeleteYou thaw the corn if you use the frozen. No need to cook it really. Frozen corn has already been cooked in the processing of it to some extent. It doesn't make the salad soggy or anything.
ReplyDeleteI have done this but used catalina salad dressing rather than mayo
ReplyDeleteWondering if miracle whip could be used instead of real mayo
ReplyDeleteMy wife is going to make this with grilled corn, bell pepper, celery and everything else minus the jalepenos (she cant eat those). She says this is the kind of recipe you can play with.....
ReplyDeleteThis recipe sounds really good, however, it is just my husband and I, so I was wondering how long will this salad last. I have made the salad with the corn chips, catalina dressing, ranch style beans and tomatoes and the corn chips get soggy after refrigerated.
ReplyDeleteI had this before and it is delicious !
ReplyDeleteMaybe you could add the corn chips when ready to eat - just mix it then.
ReplyDeleteI would think you can mix everything but the fritos and store in the fridge, then just add the fritos when you want to eat it...
ReplyDelete