Ingredients:

  • 1 cup (240g) Real Mayonnaise
  • 1/2 cup (120g) Full-fat Sour Cream
  • 1 tbsp (15ml) Fresh Lime Juice
  • 1 tsp (5g) Smoked Paprika
  • 1/2 tsp (2.5g) Cumin
  • 1/4 tsp (1.25g) Cayenne Pepper
  • 2 cans (30 oz / 850g) Whole Kernel Corn, drained and dried
  • 1 large Red Bell Pepper, finely diced
  • 1/2 medium Red Onion, finely minced
  • 1/2 cup (15g) Fresh Cilantro, chopped
  • 2 Jalapeños, deseeded and minced
  • 2 cups (170g) Sharp Cheddar Cheese, freshly shredded
  • 1 bag (9.25 oz / 262g) Chili Cheese Fritos

Instructions:

  1. Drain the canned corn thoroughly and spread it on paper towels to pat dry to prevent the salad from becoming watery.
  2. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, smoked paprika, cumin, and cayenne pepper until smooth and emulsified.
  3. In a large mixing bowl, combine the dried corn, diced red bell pepper, minced red onion, jalapeños, and shredded cheddar cheese.
  4. Pour the dressing over the vegetable mixture and fold gently with a silicone spatula until every ingredient is evenly coated.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to marry.
  6. Just before serving, fold in the Chili Cheese Fritos to ensure they maintain their structural integrity and crunch.