There are some strange recipes for sure that I run across from time to time – so strange that I have to make the recipe myself to believe it could actually be tasty. While recently visiting our friend Deborah, she raved on and on about a corn salad made with Chili Cheese Frito’s.  I actually don’t care for Frito’s and would never have bought the Chili Cheese Frito’s.  But Deborah was very convincing and I am so glad she was.  Because this is one of our new summer time favorite salads!  The flavors of the corn, peppers, onions, and cheddar play well together.  The Chili Cheese Frito’s add a nice pizzaz too.

This recipe is a nice addition to Meatless Monday posts because it could easily stand alone as a meal for me.  I have also served this salad over a bed of salad greens with chopped tomatoes and jalapeno ranch dressing,  And next time I make this salad, I am going to toss in some crumbled bacon into the mix!

• 2 11 oz cans shoepeg corn – drained
• 1 medium green pepper – chopped
• 1 medium purple sweet onion – chopped
• 1 cup Hellman’s Mayo (I mixed half regular and half light)
• 8 oz package sharp cheddar cheese
• 1 10 oz bag Chili Cheese Frito’s
• 1/2 cup crumbled bacon pieces

Drain corn and place in a Rubbermaid or Tupperware bowl.  Add the chopped peppers and onions. Cover salad mixture and refrigerate at least 2 hours or overnight.  Add the mayo and cheese and mix well, and return to refrigerator.  When ready to serve transfer salad mix to a large serving bowl and add the Chili Cheese Frito’s and crumbled bacon if desired.  Stir and serve immediately.

This recipe makes more than our family can eat at one meal and does not keep well in the refrigerator afterwards.  I have easily halved the recipe.  I have also served the corn chips is a separate bowl and let family memebers top their corn salad when they serve themselves.  This way we can better enjoy any leftovers.

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