I have a knack for remembering insignificant facts. If only I could remember important stuff like where I put things, life would be easier. Instead, I remember my cousin’s Christmas card from ten years ago, lines from Friends, or the Foreigner album one of my best friends gave me in high school.
But I also remember food. Great tasting meals or a particular dish that was delicious. When I recently texted my friend, Sherri, to ask for the salad recipe she made for her Halloween party in 1994, she was stumped. I described it to her as having Fritos, lettuce, beans, and Catalina dressing. That description may not sound so good, but if I remember it from 29 years ago, it was good.
While searching for the vintage recipe, she came across this corn salad recipe instead. I decided to try it, and I am thrilled that I did. For such a simple recipe, the flavors were right on. Sherri serves it as a side salad, but she said it could be served as a corn dip with the Fritos to dip rather than adding Fritos to the mixture.
I served this with hotdogs and hamburgers, and everyone loved it.
Corn Salad
Ingredients
- 2 (15.25-oz.) can whole kernel sweet corn drained
- 1 bell pepper or jalapeno chopped
- 1 small red onion chopped
- 1 cup mayonnaise
- 1 lime juiced
- 1 1/2 cups shredded cheddar cheese
- salt and black pepper to taste
- 1 cup crushed Chili Cheese Fritos
- 1-2 tablespoons freshly chopped cilantro
Instructions
- In a large bowl, add the corn, pepper, onion, mayonnaise,lime, cheese, salt and pepper. Stir to combine. Cover and refrigerate for a few hours before serving.
- Just before serving, add the crushed Fritos and cilantro and stir. Serve immediately.
