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Spicy Corn Salad

A chilled side salad featuring canned corn, diced peppers, and a creamy dressing with a crunchy Fritos topping.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cans canned corn, drained
  • 1/2 red pepper diced red pepper
  • 1/2 green pepper diced green pepper
  • 1/2 yellow pepper diced yellow pepper
  • 1/2 red onion chopped red onion or about 5 green onions
  • 1 handful fresh cilantro, chopped
Creamy Dressing
  • 1/3 cup light sour cream
  • 3 tbsp mayonnaise
  • 1/3 cup shredded cheddar or Mexican cheese
Crunchy Topping
  • a few handfuls chili flavored Fritos, crushed
  • a pinch cayenne (optional) For added heat

Method
 

Preparation
  1. Sauté peppers and onion until soft.
  2. Cool the cooked vegetables for 5 to 10 minutes.
  3. Combine corn, peppers and onion, cilantro, sour cream, mayonnaise, and cheese in a bowl.
  4. Refrigerate the mixture to chill and let flavors blend.
  5. If you want heat, add a pinch of cayenne now.
  6. Just before serving, add crushed chili Fritos and toss gently.
  7. Serve cold or at room temperature.

Notes

Store the salad without the Fritos in an airtight container in the fridge for up to 3 days. Add Fritos just before serving to keep them crunchy.