So technically this is not a Frito-Lay recipe, but it was given to me from a co-worker who I worked with @ Frito-Lay, so I’m gonna run with it.
She made this for our team when we visited her in Texas, I have never seen corn the same way since that day. I never found out where she obtained the recipe, but having worked for Frito-Lay for over 20 years, she’s kinda a pro.
Some people have called this “Corn-Crack” – be the judge for yourself.
I highly recommend serving it with Frito-Lay Scoops….they are the perfect vessel for this and are kinda required to re-create that moment I had in Texas.
Ingredients:
3 cans Mexican Corn (Mexicorn), drained
1 can chopped green chillies, drained
6, scallions, chopped
10 oz shredded cheddar cheese
1 cup Mayo
2 teaspoons Cumin
Cilantro, to taste
Salt to taste
Directions
In a medium bowl, mix all together and store in fridge until ready to serve- garnish with a few cilantro leaves. Serve with Frito Lay Scoops, or Trader Joes corn scoops.
I would immediately recommend dipping into this with a Frito scoop, do it when no one is looking.