Jeff Savell, leader of the Meat Science Section in the Department of Animal Science at Texas A&M University, is seasoned in the art of barbecue and pregame eating. This recipe, from his daughter, Jennifer Larriviere, is a family favorite.
“This is one of those recipes that everyone asks for because it’s the perfect combination of flavor and texture,” Larriviere says. “The Chili Cheese Fritos gives it just the right amount of crunch!”
Her father agrees. “With so many of our Aggie football games in September and October, we fight the heat more than cold when we tailgate,” he says. “This corn salad is refreshing and goes so well with so many grilled or barbecued meats.”
Corn Salad With Fritos
1 can (15 ounces) whole-kernel corn, drained
1/2 cup diced red onion
1/2 cup diced green bell pepper
1 cup grated sharp cheddar cheese
1/2 cup mayonnaise
1/2 bag (10.5 ounces) crushed Chili Cheese Fritos
1. Combine all ingredients except Fritos. (You can do this the night before the game and refrigerate overnight.)
2. Just before serving, fold in Fritos.
Serves 4–6.
Cook’s Tip
If you’re multiplying this recipe to serve a crowd, use both green and red peppers for variety.
