I can’t believe that summer has come and gone. It seems as thought we’re speeding into fall at a breakneck speed. But, I must admit. Fall is my favorite season. Don’t get me wrong, I love the warm, sunshiney, long days of summer. I also love the laid-backness of summer. But there’s something about fall that just makes me happy. The nights (and mornings) are cooler and the daytime temps are usually superb. Anyone who knows me knows that I love my lattes. And fall is the very best time to have a latte. My favorite latte is a warm one, and there’s something so satisfying about sitting outside on a cool morning sipping my latte. It’s my happy place.
But this post isn’t about fall. It’s actually about the last gasp of summer which occurs today-September 21. And that just happens to be my daughter’s birthday, too! On the day she was born, summer was still in full effect, and there was a rather large thunderstorm that popped up at 9:00–right after she was born. The next day (although that was all a blur to me), the thunderstorm ushered in a crisp fall day. No wonder she loves thunderstorms, summer, and fall.
This cool salad is perfect for summer and for carrying into you fall. I use the term “salad” loosely. It’s really not a salad, but rather a dip made into a delicious concoction that you eat by fork or a spoon. It has vegetables in it, though, so it counts for a salad.
Funny side story. The first time I had this salad, I went into labor with my youngest son. My mother-in-law made it, and I could not stop eating it. Every time I make this salad, it reminds me of that night. So don’t blame me if you go into labor after eating it! Unless you’re 9 months pregnant and you REAALLY want to go into labor. Then, I’d take credit for it.
I’ve made this salad a variety of ways. Sometimes I add green peppers. But since green peppers aren’t my favorite, I have also used green onions for a pop of green! I’ve made it with or without cheese. It’s good either way.
But the key ingredients are the chili-cheese Fritos and the corn. And since those are the key ingredients, you would think that I would know to include those in the salad. But I have to admit, there have been several times I forgot the corn until I was eating the salad. How does this happen?! I don’t know. I guess it happens the same way as when I made chicken tortilla soup and forgot about the tortillas until I was eating it and thought to myself, “Self, what is missing here?” What I’m saying is don’t be like me and forget the key ingredient. But, if you do, at least it’s simple to add at the end. And know that your’e not alone in forgetfulness.
First, you chop up all the vegetables. If you’re drawn to rainbow color combinations as I am, make sure you put them in the bowl that way. It’s just pretty. Don’t you think?
Chopping the vegetables is the hardest part of the salad. Hard, right?! Next, you open up a can of corn (please don’t forget the corn as I did), drain it, and add it to the mix. Then you add the shredded cheese.
At this point, you can save your salad and keep it in the fridge until you’re ready to eat it. About ten minutes before serving time, add the mayonnaise and the fritos. You want to do it about 10 minutes before serving so all the spices from the Fritos get into the mayonnaise and make it into yummy goodness. But if you do it too early, you’ll have soggy Fritos. Nobody wants that.
You need to try this recipe out today. End your summer with a bang with a crispy, creamy, delicious chile-cheese Frito-corn salad. And then on the first day of Fall, drink a warm latte. Both will make you happy! I promise.
Prep Time | 10 minutes |
Servings |
servings
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Ingredients
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- Chop red, orange, and yellow peppers. Chop red and green onions. Stir to combine.
- Add shredded cheese. Stir.
- Store in refrigerator until ready to eat.
- Add mayonnaise and Fritos approximately 10 minutes before serving.
- Enjoy!
- **Optional: omit the green onions. Use 1/2 of green pepper, chopped, instead.
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