Monday, March 6, 2017

Southwest Corn Salad

The original name of this recipe is "Frito Corn Salad", but that doesn't sound super appetizing, or salad-like, so I renamed it.  To make it even more Southwestern-y, add some cumin and chili powder to the mayo/yogurt dressing.  Using the "chili cheese" flavor of corn chips really does add something to this.  Although, if you wanted to get rid of the corn chips this salad would still be good.  I really enjoyed this.  I had it first at a potluck and had no idea who brought it, so I searched a recipe online. I made it three times close together recently.  Lol.

Southwest Corn Salad
from Food

2 cups frozen corn, thawed and drained
1 red bell pepper, sliced and chopped
1/2 red onion, chopped
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1 cup shredded sharp cheddar cheese
1/2 cup (or more) chopped fresh cilantro (or more*)
lime juice to taste, 1/2 to 1 tablespoon, optional
5-6 ounces of chili cheese flavor Frito corn chips

1.  Mix all the ingredients except the chips. (To remove the bite of red onion, after chopping, soak in cold water 15 minutes.  Drain and dry on paper towels.) If desired, add spices like cumin or chili powder.  It's good as-is, though.  Add the corn chips in right before serving so the chips don't get soggy.
* Last time I made this, I just threw in the entire bunch of cilantro and it was perfectly fine.  
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