Spicy Frito Corn Salad

I once met a person who didn’t like Fritos; we couldn’t be friends. That’s a bit of an exaggeration, but in my mind, there’s absolutely no reason not to love them. When I found this recipe on the Cookies & Cups website, the fact that a salad contained Fritos intrigued me, so I had to make it. Let me just say that with or without the Fritos it is delicious; with the Fritos it is over the top. It is colorful, fun, spicy, super tasty, and a must for summer parties, picnics, or barbecues.

Spicy Frito Corn Salad

Slightly adapted from cookiesandcups.com

Dressing:

3 T. Adobo sauce (from a can of chipotles in adobo)

2 T. fresh lime juice

¼ c. Duke’s mayonnaise

¼ t. cumin

½ t. kosher salt

½ t. fresh ground black pepper

 Salad:

2 15.25-oz. cans corn, drained

2 Roma tomatoes, seeded and diced

¾ c. diced Melissa’s roasted red peppers

1/3 c. diced green bell peppers

1 small Melissa’s pickled jalapeño, diced

¼ c. diced red onion

1 c. chopped cilantro

¼ c. crumbled cotija cheese, plus more for garnish

2 c. coarsely crushed chili cheese Fritos

 In a small mixing bowl, whisk together dressing ingredients; set aside.

 In a medium/large mixing bowl, toss together all salad ingredients EXCEPT Fritos. Fold in dressing to coat. Refrigerate for at least one hour, more is better. When ready to serve, toss with additional cotija cheese and the crushed Fritos. Serve immediately. Don’t allow those Fritos to become soggy!

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