FRITO CORN SALAD – A Crunchy Crunch Salad


“I tried this at a Christmas brunch the quilt guild had. I had to hunt down the one who brought this in and get the recipe.”

Top Reviews:

This is a favorite in our home! I make it fairly often. The only things I do differently is I use frozen corn (thawed of course), and I add 1/3 c. chopped cilantro!

I make a version of this and it is amazing! Mine calls for only 1 can of corn, a can of black beans (rinsed and drained), yellow pepper in addition to the red and green, and honey bbq Frito twists instead of the chili cheese. Just throwing it out there for those looking to tweak it 🙂

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This was delicious and I will make again. But I am puzzled by the 15 servings…I relied on that and ended up with not enough. As written, the recipe serves about 8 people with moderate helping sizes.

INGREDIENTS

2 (15 oz.) cans whole corn kernels, rinsed and drained
2 cups sharp cheddar cheese, grated
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