Frito Corn Salad Recipe – Easy, Crunchy & Creamy Side Dish

1. Prepare the Corn

1. If using canned corn, drain it thoroughly and rinse under cold water to remove excess salt and preservatives.
2. If using frozen corn, thaw it by placing it in a colander and running cold water over it. Let it drain completely before use.
3. If using fresh corn, remove the kernels from the cob using a sharp knife. Optionally, lightly toast the kernels in a dry pan for extra flavor.

2. Prepare the Vegetables

1. Red Bell Pepper: Wash, remove the seeds and membrane, and finely dice it into small, even-sized pieces for a consistent texture.
2. Jalapeños: Slice in half, remove the seeds for a milder flavor, and finely chop them. If you prefer a spicier salad, keep some of the seeds.
3. Red Onion: Peel and finely dice the onion into small pieces. If you find raw onion too strong, soak it in cold water for 10 minutes and drain before adding.
4. Cilantro: Wash thoroughly, remove thick stems, and roughly chop the leaves. Set aside for garnishing.

3. Prepare the Cheese

1. If using a block of halal cheese, grate it using a coarse grater.
2. If using pre-shredded cheese, ensure it is halal-certified and free from animal rennet.
3. Set the shredded cheese aside for later mixing.

4. Crush the Corn Chips

1. Take halal corn chips and crush them into bite-sized pieces using your hands or place them in a ziplock bag and lightly crush with a rolling pin.
2. Do not over-crush them into fine crumbs; they should retain some crunch for texture.
3. Keep them separate until serving to maintain crispiness.

5. Make the Creamy Dressing

1. In a medium-sized bowl, add halal mayonnaise, halal sour cream, and freshly squeezed lime juice.
2. Add seasonings: salt, black pepper, garlic powder, and smoked paprika.
3. Whisk everything together until smooth and well combined. The dressing should be thick and creamy, coating the back of a spoon.
4. Taste and adjust seasoning if needed. If a tangier flavor is desired, add more lime juice.

6. Mix the Salad Base

1. In a large mixing bowl, combine corn, diced red bell pepper, chopped jalapeños, red onion, and shredded halal cheese.
2. Pour the creamy dressing over the ingredients and gently mix using a spatula or large spoon. Ensure all the ingredients are well coated with the dressing.
3. Let the mixture sit for 5-10 minutes to allow the flavors to blend.

7. Chill for Better Flavor (Optional)

1. For best results, cover the salad with plastic wrap or transfer it to an airtight container.
2. Refrigerate for at least 10-15 minutes before serving. This allows the flavors to meld and enhances the taste.

8. Add the Crunch Before Serving

1. Just before serving, fold in the crushed halal corn chips to maintain their crunch.
2. If serving later, keep the chips separate and add them just before eating to prevent sogginess.

9. Garnish & Final Touches

1. Sprinkle fresh cilantro on top for a burst of flavor.
2. For an extra zing, squeeze some fresh lime juice over the salad.
3. Optionally, add a pinch of extra smoked paprika or chili flakes for more spice.

10. Serve & Enjoy

1. Transfer the salad to a serving dish and serve immediately.
2. Enjoy as a side dish, party snack, or even as a light meal on its own.
3. If making ahead, store the salad (without chips) in the refrigerator for up to 24 hours and add the chips right before serving.