• Nick


Updated: Aug 21, 2019

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.


  • 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


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.

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