Ingredients

Scale

2 (15 oz) cans whole kernel corn, drained

2 cups grated cheddar cheese

1 cup mayonnaise

1 cup green bell pepper, chopped

1/2 cup red onion, chopped

1 (10.5 oz) bag chili cheese Fritos, coarsely crushed

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Instructions

Make the creamy base: In a large mixing bowl, combine the drained corn, grated cheddar cheese, chopped green bell pepper, red onion, and mayonnaise. Stir gently to combine.

All six ingredients for Paula Deen’s corn salad

Chill the mixture: Refrigerate the creamy mixture for at least 30 minutes to allow the flavors to blend.

Let the creamy corn salad chill in the fridge to boost its flavor before serving

Add chips before serving: Just before serving, fold in the crushed chili cheese Fritos to maintain their crunch.

Fold in the crunchy chili cheese Fritos right before serving for perfect texture

Notes

For best texture, add Fritos just before serving to prevent sogginess.

You can substitute chili cheese Fritos with a mix of barbecue and plain Fritos.

Try grilled corn instead of canned for extra flavor.

To lighten it up, use light mayo or Greek yogurt and reduced-fat cheddar.

Author: Eleanor Quin
Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: Southern
Diet: Vegetarian

Nutrition

Serving Size: 3/4 cup
Calories: 375
Sugar: 4g
Sodium: 450mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 6g
Cholesterol: 25mg