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. 

**I make this allll the time now and changed some things- use 2 bell peppers instead of one, decrease the mayo and increase the plain yogurt, use the whole bunch of cilantro, and always add lime juice. (I like the bottled key lime juice.) 

Southwest Corn Salad
from Food

2 cups frozen corn, thawed and drained
1-2 red, yellow or orange bell peppers, sliced and chopped
1/2 red or white onion, chopped
1/4 cup mayonnaise

3/4 cup plain Greek yogurt
1 cup shredded sharp cheddar cheese

1/2 cup chopped fresh cilantro (or more...I just use the whole bunch now)
lime juice to taste, 1 tablespoon or more, optional
5-6 ounces of chili cheese flavor Frito corn chips

1.  Mix all the ingredients except the chips. (To remove the bite of 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.  Or add corn chips to individual bowls and add salad on top, mixing to combine. 

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