Frito Corn Salad

1. 1

   Gather all the ingredients.

2. 2

   Place 3 ears of the corn on a microwave-safe plate and microwave on HIGH until just cooked through, about 4 minutes.

3. 3

   Repeat with the remaining 3 ears of corn.

4. 4

   Set the corn aside until cool enough to handle, about 5 minutes.

5. 5

   Remove and discard the husks from the corn, cut the kernels from the cob (about 5 cups), and transfer them to a large bowl.

6. 6

   Lightly crush 1 of the bags of corn chips (about 4 cups).

7. 7

   Transfer 3 cups of the crushed corn chips to the bowl with the corn, reserving the remaining 1 cup corn chips for garnish.

8. 8

   Add the Cheddar cheese, bell peppers, onion, cilantro, mayonnaise, sour cream, jalapeno chiles, taco seasoning, lime zest and juice, and salt to the bowl with the corn, and stir until evenly combined.

9. 9

   Garnish with the remaining 1 cup corn chips and cilantro.

10. 10

    Serve with the remaining bag of corn chips.

11. 11

    Recipe developed by Craig Ruff.

• Calories 435.1 kcal High
• Protein 8.29 g Moderate
• Carbs 32.3 g Moderate
• Total Fat 30.24 g High
• Saturated Fat 7.88 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 24.78 mg Moderate
• Sodium 665.46 mg High
• Fiber 3.51 g Moderate
• Sugar 4.85 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 158.76 mg Moderate
• Iron 0.61 mg Low Source
• Potassium 224.96 mg Low Source
• Vitamin A 53.01 mcg_rae Low Source
• Vitamin C 52.34 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Corn 🌽
• Onions 🧅