Frito Corn Salad Tomatoes (Print Version)

Corn, tomatoes, cheddar, and Fritos deliver creamy, crunchy, southwest-inspired flavor in every bite.

# Ingredients:

→ Canned Goods

01 - 1 can (15 ounces) whole kernel corn, drained
02 - 1 can (15 ounces) creamed corn, not drained
03 - 1 can (10 ounces) diced tomatoes and green chilies, undrained

→ Fresh Produce

04 - 1 green bell pepper, finely chopped
05 - 1/2 medium red onion, finely chopped
06 - 1/4 cup chopped fresh cilantro, optional
07 - Jalapeño peppers, finely diced, to taste, optional

→ Dairy

08 - 1 cup shredded cheddar cheese

→ Pantry

09 - 1 cup mayonnaise
10 - 1/2 teaspoon ground black pepper
11 - 1/4 teaspoon garlic powder

→ Snacks

12 - 1 bag (10 ounces) Fritos corn chips, crushed

# Steps:

01 - In a large mixing bowl, add the drained whole kernel corn and the creamed corn with its liquid.
02 - Add the entire contents of the diced tomatoes and green chilies can to the bowl.
03 - Stir in the finely chopped green bell pepper and red onion.
04 - If desired, mix in the chopped fresh cilantro and jalapeños according to taste preference.
05 - Add the mayonnaise and shredded cheddar cheese, incorporating thoroughly.
06 - Sprinkle in the black pepper and garlic powder. Mix to ensure even distribution.
07 - Gently mix all ingredients together until fully combined.
08 - Cover with plastic wrap and refrigerate for at least 2 hours or overnight to enhance flavors.
09 - Immediately before serving, fold in the crushed Fritos corn chips.
10 - Serve promptly after mixing in Fritos to maintain their crunch.

# Notes:

01 - For optimal texture, add the Fritos just before serving to keep them crisp.

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