Fritos Corn Salad – fresh corn, chime pepper, cheddar, and Chili Cheese Fritos in a velvety dressing. The ideal no cook, excessively simple summer side dish for every one of your grills!
There's nothing more needed than a couple of moments to assemble and it is consistently a hit. Take it to grills, potlucks, serve it as a side for supper. I guarantee everybody will adore it. No, it's certainly not low calorie. It's fine.
Fritos Corn Salad is most delectable just after it is made, when the Fritos are still crunchy, however it is completely fine to gobble for up to 3 – 4 days subsequent to making it. Simply remember that the Fritos will get soggier the more it sits. Try to store it in the ice chest in a hermetically sealed holder to keep it as new as could reasonably be expected.
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INGREDIENTS
- 2 (15 ounce) cans whole kernel corn, drained
- 1 red bell pepper, finely diced
- 2 cups shredded Mexican blend cheese
- 1 cup mayo (can substitute light mayo)
- 1/4 tsp black pepper
- 1 (9.25 ounce) bag Chili Cheese Fritos, lightly crushed
- fresh cilantro, for garnish
INSTRUCTIONS
- In a large mixing bowl, stir together corn, diced bell pepper, shredded cheese, mayo, and black pepper.
- Right before serving, stir in crushed Chili Cheese Fritos.
- Garnish with fresh cilantro if desired.
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