Frito Corn Salad

A delicious, festive side dish recipe with a creamy, cheesy corn base and Chili Cheese Fritos for a fantastic crunch and tons of flavor!

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Remember the time I took my shirt off and ran around my back yard in my bra taking pictures?

No? Oh, right… because I haven’t told you about that yet because it just happened. It literally just happened.

So, I take my food pics on the back porch because that’s where I have the best natural light in the afternoons (that’s sunlight, not Natty Light, though one could wonder since I just told you I didn’t have a shirt on).

This time of year, taking food pics can be a challenge because the sun goes down so early and my window of opportunity is pretty narrow.

I whipped up this (insanely delicious, stupid easy, totally addicting) salad and set about staging things to take some pictures. When I stepped outside, I realized the sun was setting QUICK so I knew I had to hurry with my little photo session

As I was taking pics I noticed the dish had this bizarre orange tint? No matter what angle I tried, there was a neon glow. What the what??

Then I realized it was my shirt! I was wearing a neon orangey-pink sweatshirt (yes, ma’am, you heard that right… complete with matching neon leggings because I’m over 40 and I do what I want) and the shirt was casting a glow on the food.

With not a minute of sunlight to spare, I looked over at the neighbor’s house to see if their blinds were open (they were, but again, I’m over 40 and I do what I want) and then whipped off my shirt to finish taking pictures.

Husband walked outside and said, WHY is your shirt off?! I quickly explained and he said, The neighbors can SEE you. To which I replied that I didn’t have anything that they hadn’t ever seen before and since they’re still in their twenties it’s prolly time they got a good look at what things are going to look like some day.

As you can see, some of the pictures have a bit of an orange tint but just know that’s just me and my big loud shirt and not the actual color of the salad!

Speaking of the salad! My friend Kristie introduced me to this last summer when our boys were playing all-star baseball together. As we’re prone to do around here, everyone pitched in with covered dishes for a team supper one night after practice and Kristie brought this salad.

I’d never heard of such a thing but that didn’t stop me from digging in! It was the hit of the shin-dig! I went back for thirds before we broke camp.

NOTES ABOUT MAKING FRITO CORN SALAD

1. Don’t leave out the bell peppers or onions even if you don’t love those things by themselves. The crunch and freshness make for the perfect contrast with the rich creaminess from the cheese, sour cream and mayo. 
2. Wait as long as you can before stirring in the corn chips so that they are still crunchy when you serve the salad. If I'm taking this somewhere, I just bring the bag with me then stir them in later. You'll have about 2 hours max before the fritos start losing their crunch.
3. Mexi-corn or Fiesta Corn is good in this too. I usually just use whatever I have.
4. Feel free to use Pepper Jack Cheese instead of cheddar for a little kick.

SIMILAR RECIPES YOU MAY ENJOY TOO!

CREAMY CORN SALSA - An unbelievably addictive dip recipe made with sour cream, cheese, corn that’s packed with Mexican flavors perfect for tortilla chips.

CROCK POT MEXICAN STREET CORN DIP -  A creamy, cheesy slow cooker party dip recipe with all the flavors of hot Mexican Street Corn served warm with tortilla chips.

MEXICAN STREET CORN - An easy recipe for Esquites served as a side dish or warm salad with Mexican crumbling cheese, a creamy spread, fresh cilantro and chili powder.

Recipe for Frito Corn Salad

Frito Corn Salad

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinTotal time: 15 Min

A delicious, festive side dish recipe with a creamy, cheesy corn base and Chili Cheese Fritos for a fantastic crunch and tons of flavor!

Ingredients

• 2 15-oz cans corn, drained well
• 1 cup finely diced red onion
• 1 cup finely diced green pepper
• 2/3 cup mayonnaise
• 2/3 cup sour cream
• 8 oz. cheddar cheese, shredded (about 2 cups)
• Pinch of salt
• 1 10-oz bag Chili Cheese Fritos
• 1/2 cup chopped cilantro

Instructions

1. Combine corn, red onion, green pepper, mayo, sour cream, cheese and salt in a large mixing bowl and stir to combine.
2. Cover and refrigerate until ready to serve.
3. When ready to serve (and not before!) fold in corn chips then garnish with cilantro.

Notes

Any questions you may have are likely answered in the post above the recipe.

https://www.southyourmouth.com/2016/10/frito-corn-salad.html

Images and text © South Your Mouth LLC 2016

recipe, best, easy, ideas, side dish, potluck, picnic, corn, salad, paula deen, fritos, chili cheese, sour cream, corn chips

Side Dish, salad

mexican

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BIG BATCH Beef & Bean Chili

An incredibly delicious, easy beef and bean chili recipe that's perfect for feeding a crowd or stocking the freezer.

The development of this recipe was sponsored by Hurst's Beans. As always, all opinions are my own.

It seems like we’re always entertaining these days. Which is fine by me! There’s not much I love more than feeding people and making them feel welcome in my home.

I’ve mentioned this before but it’s worth saying again… my favorite way to entertain is to put out a big spread of munchies for grazing and make one big pot of something to have on the stove.

I just set out a stack of bowls, a bunch of spoons, maybe rolls or cornbread, a bottle of hot sauce and call ‘er done. I love this method better than having an official “supper time” for several reasons:

• Number one is I don’t have to miss any of the party action because I’ve already done my cooking. I can wash my hands, pour myself a cold one and unwind with my company.
• I also like this because people can eat when they want. Sometimes social gatherings can get too stuffy if everyone’s on a schedule. If you’re hungry, go get you a bowl. If not, it’ll still be there when you’re ready.
• When you cook a one-pot meal like this, you don’t have to make 40-leven side dishes either. Doing it this way says, “Here’s y’all some snacks, supper’s on the stove when you’re ready and if you’re looking for the linen napkins you’re at the wrong house!” It kind of establishes a casual pace for the evening and that’s how I usually like to roll.
• Eating like this is great when there are lots of kids around too. Everything doesn’t come to a screeching halt when I holler “supper’s ready!” and half the adults have to go make plates for the kids.
• When everyone’s eating on their own schedule, you don’t have to worry about seating (or place settings, fixing drinks, etc.). It can be hard accommodating 20 people with a spot at the dinner table.
• This is also great on game day or when you’ve got something going on outside because nobody’s going to miss that big interception or their turn at cornhole because they’re fourteenth in line waiting to fix their plate.

In the past when I’ve made chili for a crowd I’ve just quadrupled my regular chili recipe but when I’m entertaining I like to try to step it up a notch so I thought using Hurst’s 15 Bean Soup mix would add so much variety and contrast to the chili and I was right!

The seasoning packet adds a hint of smokiness that is just perfect for chili (kinda reminds you of smoked chipotles). I’ve made this recipe twice since the first time because I loved it so much (freezing the leftovers for quick suppers during the week – double score!)

If you can’t find the 15-bean soup mix in your local grocery store, ask for it! My grocery store now carries all sorts of products they didn’t have before simply because I asked for them. Just ask the cashier who to talk to to request a product and s/he will point you in the right direction. My store has a list at the Customer Service desk where they notate products their customers' request.

If you love hearty bean recipes like this, check out a few of these dishes too!

• Slow Cooker Pinto Beans - Dried pintos beans cook up creamy and tender with a smoky, silky sauce that's perfect with cornbread.
• Three Meat Crock Pot Cowboy Beans- This slow Cooker BBQ bean recipe with smoked sausage, bacon and ground beef is the perfect side dish for feeding a crowd!
• Cajun Ham & Beans - A recipe for smokey, creamy beans cooked low and slow with a ham bone and Cajun seasonings. DELICIOUS over rice!
• Shrimp & Sausage 15 Bean Gumbo - A rich gumbo recipe with Cajun beans chocked full of spicy shrimp and smoky sausage.
• Pineapple & Bacon Baked Beans - A baked beans recipe with a Hawaiian twist made with sweet pineapple and smoky bacon or ham!
• 15 Bean Turkey Soup - A hearty soup recipe perfect for leftover Thanksgiving turkey and also easy to make with smoked turkey wings or legs.

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Yield: 18-20 ServingsAuthor: Mandy Rivers | South Your Mouth

BIG BATCH Beef & Bean Chili

prep time: 10 minscook time: 4 hourstotal time: 4 hours and 10 mins

ingredients

• 1 20-oz. bag Hurst’s 15 Bean Soup dried bean mix
• 6 cups water
• 3 pounds ground beef
• 2 large onions, diced
• 3 14-oz. cans petite diced tomatoes, undrained
• 1 16-oz. can tomato sauce
• 2 packets chili seasoning mix
• 1 tablespoon garlic powder
• 1 tablespoon cumin
• 2 teaspoons salt
• 2 teaspoons oregano
• 2 teaspoons chili powder
• 2 teaspoons black pepper

instructions

Combine dried beans (WITHOUT included seasoning packet) and water in a large pot or Dutch oven; set seasoning packet aside. Bring to a boil then reduce heat to medium-low, cover and simmer two hours.

Cook ground beef and onion in a large skillet until meat is cooked through then add to beans (do not drain – this is the only form of fat we have for this entire huge batch of chili and we need the pan drippings for richness and flavor).

Add seasoning packet and remaining ingredients, stir well, cover then continue cooking on medium-low for two hours or until beans are tender. Add more salt or seasonings to taste if necessary.

Notes:

• You can make this EVEN easier by using 4 packets of chili seasoning mix (vs. 2) in place of the remaining seasoning and spices.
• Freeze leftovers in airtight containers up to six months.
• If you can’t find Hurst’s 15 Bean Soup in your market, please ask your grocer for them. Until then, you can order them online!
• I haven't tried it myself, but if you want to cook this in a crock pot, cook the beans and water for 6 hours on low or 4 hours on high, add remaining ingredients then continue cooking on high for 2 hours or until beans are tender.

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