Corn Chip Salad
A cold and creamy Frito corn salad with red onion, peppers, cheddar cheese, and bacon topped with corn chips.
Servings 6
Calories 476kcal
Ingredients
- 1 can corn drained
- 1 can southwest corn drained
- ½ red onion diced
- 1 jalapeño diced (or green bell pepper)
- ¼ cup bacon bits optional
- 1½ cups cheddar cheese shredded
- ½ tsp smoked paprika or taco seasoning blend
- 9.75 bag corn chips favorite flavor
Instructions
- Combine both types of corn, mayonnaise, onion, jalapeno, bacon bits, cheddar cheese and paprika together in a bowl.
- Crush half of the corn chips and stir into the corn right before serving. Top with remaining chips.
Notes
Tips:
- Stir in some crushed corn chips right before serving so it doesn’t get soggy. Add some larger corn chips to the top of the salad.
- If you can’t find any southwest corn, just use 2 cans of corn and add some diced green and red pepper to the dish.
- Make sure the corn is drained well so the salad isn’t watery.
- Store in an airtight container in the refrigerator for up to 7 days.
Nutrition
Calories: 476kcal | Carbohydrates: 52g | Protein: 17g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 531mg | Potassium: 404mg | Fiber: 6g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 11mg | Calcium: 262mg | Iron: 1mg