Fresh and flavorful, this salad is bursting with southwestern veggies and seasonings making a unique and delicious salad with charred corn as the main ingredient and crunchy corn chips as the fun! It’s an almost no-cook salad that we have found to be a new family favorite, and I’m sure you’ll love it for its ease and bold flavors. If you need a new side dish alternative to a delicious Pasta Salad or Potato Salad or Mac and Cheese, this makes a great and fresh option. Other than charring the corn, it’s a chop and stir kind of magic!

You’ll find lots of recipes for corn chip salad using the name brand corn chips, but I love an organic brand of these babies and I created my own recipe using the best of all the ingredients. Each ingredient is adjustable to your taste so be creative! Add cilantro if that’s your thing (ew) — I know some of you love it. :o) And it would be really pretty. So here we go…!

Begin by putting 1 lb. of thick cut bacon, each piece laid out next to each other, onto a wire backing rack and set that into a jelly roll pan and set it in a cold oven. Turn the oven on to 400 and set the timer for 15 minutes. Depending on your bacon and your oven, it could take up to 20 minutes to give your bacon the texture you’re looking for. Remove from pan to paper towel to soak up the grease and then chop it up! Of course you can fry it up if that’s easier. :o)

Charring the corn is a super easy and super important step, so please don’t skip it. I used frozen corn that I let thaw, but you can totally use canned or even better, fresh corn if it’s available! Yum!! Six cups of corn is what you need, however you choose to acquire it. Heat a cast iron or non-stick skillet to medium — get it nice and hot. Then add the corn right to the pan and press it down. Let it heat up enough to get a bit of color on it and then stir or flip to get more color! Add 2 tsp. of taco seasoning as you heat it to get some good flavor in there. Once it’s the color you like, remove it from the heat and let it fully cool.

In a small bowl, stir together 1 cup of mayo (my favorite has an avocado oil base) and 1 T. of Taco Seasoning, and then start chopping! You’re gonna need about 1 cup of chopped peppers (any color you like) and 1/2 c. chopped red onion. You will want cherry tomatoes in this as well, so depending on the size of your little tomatoes, you can slice them in half to make them go farther.

Now, shred some sharp cheddar cheese — skip the bagged stuff because you want big, fresh grated cheese without the additives. Just trust me on this and grate the cheese. FYI, I do think Cotija chunks would also be delicious in this salad.

You should have all of your elements ready! So grab a big, ol’ bowl and add the corn, peppers, onions, tomatoes, beans, bacon, and cheese. Pour the seasoned mayo over the top and gently stir to combine all of the ingredients. Refrigerate for at least an hour or overnight.

When it’s time to serve this delightful salad, chop up cilantro if you’d like, and toss in a bag of corn chips (Fritos). You now have a fresh and most-delicious Corn Chip Salad that you will love to devour and love to share!

Southwest Corn Chip Salad

 

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Prep time

20 mins

Total time

20 mins

 

Fresh and flavorful, this salad is bursting with southwestern veggies and seasonings making a unique and delicious salad with charred corn as the main ingredient and crunchy corn chips as the fun!

Alison: That Which Nourishes

Serves: 1 big salad

Grocery List

• 6 c. corn
• 1 c. orange, yellow, or red pepper
• ½ c. red onion
• 1 can black beans drained and rinsed
• 1 lb. thick cut bacon
• 2 c. freshly grated cheddar cheese
• 2 tsp. + 1 T. taco seasoning
• 1 c. mayo
• 1 bag corn chips
• Cilantro (optional)

Here's how...

1. Cook the bacon in the oven or fry it on the stovetop if desired (see post for more info).
2. Heat a cast iron or non-stick skillet to medium -- get it nice and hot. Then add the corn right to the pan and press it down. Let it heat up enough to get a bit of color on it and then stir or flip to get more color! Add 2 tsp. of taco seasoning as you heat it to get some good flavor in there. Once it's the color you like, remove it from the heat and let it fully cool.
3. In a small bowl, stir together 1 cup of mayo (my favorite has an avocado oil base) and 1 T. of taco seasoning.
4. Chop peppers, onion, and cherry tomatoes, if desired.
5. Drain and rinse the beans.
6. Grate the cheese.
7. Grab a big, ol' bowl and add the corn, peppers, onions, tomatoes, beans, bacon, and cheese. Pour the seasoned mayo over the top and gently stir to combine all of the ingredients. Refrigerate for at least an hour or overnight.
8. Stir in one bag of corn chips and garnish with cilantro if desired.

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