Jalapeño Corn Salad

If you’ve been around here for any of the last few summers, you may have seen the corn salad recipe that I always share when the weather starts to warm up. Today while wandering the grocery store for the ingredients, I decided to change up the recipe… and I wish I would have started making this sooner! It is so good!

Here’s what you’ll need:

• 6 (15oz) cans whole kernel sweet corn, drained

• 2 jalapeños, finely chopped 

• 1 red onion, finely chopped 

• real bacon bits

• Cilantro, finely chopped (I used about 1/2 a bunch)

• 8 oz sour cream

• 8 oz cream cheese, softened 

• 3 cups shredded sharp cheddar cheese 

• About 1/2 bag crushed Fritos 

• Garlic salt and pepper to taste

How to make it:

Cook corn in the skillet for a few minutes, if desired, just to give it a little crunch.

Then mix all ingredients together, chill, and enjoy! I can’t wait to hear how y’all like it!