Ingredients:

  • 2 cans (15 oz each) whole kernel corn, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup red bell pepper, finely diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup fresh cilantro, chopped
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tbsp fresh lime juice
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 4 cups Fritos corn chips, slightly crushed

Instructions:

  1. Drain the 2 cans of whole kernel corn completely. Note: Shake the can well to get rid of excess brine so the salad isn't watery.
  2. Combine the drained corn, 1 can of rinsed black beans, 1 cup of finely diced red bell pepper, 1/2 cup of minced red onion, and 1 cup of shredded sharp cheddar cheese in a large bowl.
  3. Stir the base mixture gently with a spatula until the colors are evenly distributed and the cheese is tossed through.
  4. In a separate small bowl, combine 1/2 cup mayonnaise and 1/2 cup sour cream.
  5. Whisk in 1 tbsp fresh lime juice, 1 tsp garlic powder, and 1/2 tsp smoked paprika.
  6. Stir the dressing until a smooth, pale orange emulsion forms and you smell the zesty lime and garlic.
  7. Pour the dressing over the corn and bean mixture.
  8. Fold the mixture gently until every kernel is coated in the velvety dressing.
  9. Just before you are ready to put it on the table, add 4 cups of slightly crushed Fritos and 1/2 cup of chopped fresh cilantro.
  10. Give it one final, light fold until the chips are just incorporated but still hold their shape.