I admit, there may be a liberty taken in the name of this recipe – but we’ll get to that in a minute. First, let me just say “WHEW”. Is it that time of year or what?! I honestly don’t think I have cooked a meal in 10 days, maybe even all month. Truthfully, I cannot remember the last time I made dinner.
End of the year projects, parties, pirate costumes, mother’s day tea, finals out the ears, an out of town business trip and – just in case the list wasn’t long enough already, a giant 2-day garage sale which led to a massive purge-induced house-wide tidying up. Yes, the days & nights have been cram-packed.
In light of all the end-of-the-school-year crazies ((and the lack cooking in my kitchen)), OH BOY do I have the recipe for you!
A month ago, my bible study was nearing the end & we ladies decided to have a salad potluck fellowship. When my friend, Robin, walked in with the makings of this salad – my curiosity was peaked. As Robin quickly assembled her salad, I couldn’t find a fork fast enough. That first creamy, crunchy, crazy delicious bite got me hooked. We all laughed at the fact that this recipe could ever be classified as a salad (for salad implies healthy and this recipe implies no such thing) and then promptly ate it up!
I was dying to get the recipe and the explanation of this recipe’s roots. The recipe was quickly shared, but the roots were a little less obvious. “It’s a family reunion tradition, we have been making it for years.”
Regardless of the origins, I just love the wise person who decided to classify this recipe as a salad. You, you wise person, make me happy.
Thanks to Pinterest, I learned this recipe is fairly well known and have a few possible variations. All the recipes seemed to have 3 common ingredients: mayonnaise, chili cheese Fritos & canned fiesta corn. I decided to add 1 cup of diced celery to really drive home that “salad” identity. See it’s healthy, you are welcome.
I have made this “salad” 3 times in the last 2 weeks and have found combining the corn (drained), celery & mayo then allowing it to keep in the fridge overnight really gives the flavors a chance to develop.
Then, right before serving, stir in an entire bag of chili cheese Fritos. Be sure not to do it too early or the Fritos will turn soggy before it’s all eaten. (ps soggy Fritos aren’t my fave)
It sounds gross right?! Believe me… it is dangerous and so tasty. Just be sure you are sitting down before you read the list & amount of ingredients – because you’re about to fully realize the extent at which liberties were taken when dubbing this a salad.
All I can say is ENJOY! Oh and if you are still a skeptic, let the bowl do the talking:
I think someone must have wanted every last bit – they scraped the bowl clean!
- 1 14-16 oz bag of chili cheese Fritos
- 2 c mayonnaise (light will work too, but Hellmann's is recommended)
- 1 c diced celery
- 2 cans Mexicorn canned corn, drained (I really like Green Giant Steam Crisp)
- In a large mixing bowl, combine last three ingredients. If you have time, refrigerate at least 1 hour up to overnight.
- Right before serving, mix in Fritos, stirring to coat.
- Serves 12-15