In case you’re looking for a last-minute side dish to bring to your 4th of July celebration…


I had this salad for the first time last week, and it was SO GOOD.
The bowl was scraped clean long before the party was over, so of course I had to have the recipe!

This is what I’m making for our family get-together tomorrow, with only a couple little tweaks.
I also suggest you double this recipe!


Ingredients:

3 cans of corn, or use 1 bag frozen & cooked (I used frozen)
1/2 cup red pepper, chopped
1/2 cup green pepper, chopped
1 cup red onion, chopped
1-2 diced jalepeno peppers if you want to give it a little kick
2 cups shredded cheddar cheese
1 cup mayo (I used light)
salt and pepper to taste
12 oz Bag of Fritos Chili Cheese Corn Chips
1/4 cup chopped cilantro

In a large bowl, mix everything except the chips and cilantro.
Refrigerate at least 2 hours.

Just before serving, break chips apart and add to salad, tossing lightly.
Also, if you add the chips too early, they’ll get a little soft.
Garnish with cilantro and serve immediately.

Note about the corn chips:
I could not find chili cheese flavored corn chips when I went grocery shopping, so I had to use regular plain ones.  TOTALLY not the same.  The chili cheese flavoring (which is probably all msg and other bad stuff) is what gives the salad a southwest flavor…without it, it’s a bit on the bland side.  I remedied this by adding a tsp or two of taco seasoning to mine, but still..not the same.  So be sure you hunt down the chili cheese corn chips before making this one!

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