Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 (9-ounce) bag corn chips (such as Fritos)
• 2/3 cup sour cream
• 1 green bell pepper, finely diced
• 1 (15-ounce) can corn, drained (or 1 1/2 cups fresh or thawed frozen corn kernels)
• 2 tablespoons chopped fresh cilantro, plus more for serving (optional)
• 1 tablespoon chili powder
• 1 tablespoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper

Method

1. Stir the sour cream, chili powder, onion powder, cumin, garlic powder, smoked paprika, salt, and black pepper together in a large serving bowl until the dressing is smooth and evenly spiced.
2. Fold in the drained corn, diced green pepper, and cilantro, if using, and toss until the vegetables are coated.
3. Cover and refrigerate for 10 minutes so the flavors blend; taste and add a pinch more salt if needed.
4. Just before serving, fold in the corn chips so they stay crisp, scatter a little extra cilantro over the top, and serve at once.

Total: 15 min

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).