Step 1: Thaw the frozen corn kernels completely and ensure they are thoroughly drained of any excess water. You can rinse them under cold water or let them thaw in the refrigerator.
Step 2: Finely dice the red bell pepper, green bell pepper, and red onion. Aim for small, uniform pieces for optimal texture and flavor distribution.
Step 3: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, salt, black pepper, and garlic powder (if using) until smooth and well combined.
Step 4: Add the thawed and drained corn, diced red onion, and diced bell peppers to the bowl with the dressing. Gently fold all ingredients together until everything is evenly coated.
Step 5: Stir in the shredded cheddar cheese, ensuring it’s well distributed throughout the corn mixture.
Step 6: Cover the bowl and refrigerate the corn salad mixture for at least 1-2 hours. This chilling time allows the flavors to meld beautifully, enhancing the overall taste.
Step 7: Just before serving, add the Frito corn chips to the chilled salad mixture. Gently fold them in until they are lightly coated. This step is crucial to keep the Fritos crunchy.
Step 8: Transfer the Frito corn salad to a serving bowl. Serve immediately and enjoy the irresistible creamy and crunchy combination. Any leftovers should be stored in an airtight container, though the Fritos will soften over time.