Chef’s Note

“Once you make this salad, there really is no going back, it’s summer corn salad but upgraded.”








  • 2 (15 1/4 ounce) cans corn kernels, drained
  • 12 cup chopped roasted red pepper, plus 1/4 cup for garnish
  • 13 cup chopped green bell pepper
  • 1 smalljalapeno, chopped plus 1 small jalapeno cut into thin rounds
  • 13 cup finely chopped red onion
  • 2 scallions, sliced thin
  • 14 cupmayonnaise
  • 1 tablespoonadobo sauce
  • 2 limes, juiced
  • 3 12 ounces chili cheese Fritos corn chips, lightly crushed
  • 14 cupcilantro leaf
  • 14 cup crumbled Cotija cheese
  • Directions

  • In a large bowl, stir to combine corn, roasted red peppers, green bell pepper, chopped jalapeno, chopped red onion, scallions, mayonnaise, adobo sauce, lime juice and chopped Fritos. Season to taste with salt and pepper and transfer to a serving dish.
  • Garnish with 1/4 cup chopped roasted red bell peppers, sliced jalapeno pepper, cilantro leaves and cojita cheese.
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