• Step 1: In a large mixing bowl, combine the drained corn kernels, Frito Scoops corn chips, and shredded cheddar cheese. Gently toss to mix.
• Step 2: In a separate small bowl, whisk together the sour cream, mayonnaise, taco seasoning, salt, and black pepper until well combined.
• Step 3: Pour the creamy taco dressing over the corn and Frito mixture, and gently fold everything together until the salad is evenly coated.
• Step 4: Cover the bowl and refrigerate the Chili Cheese Frito Corn Salad for at least 30 minutes to allow the flavors to meld together.
• Step 5: Just before serving, give the salad a gentle stir to incorporate any dressing that may have settled to the bottom of the bowl.
• Step 6: Serve the chilled Chili Cheese Frito Corn Salad immediately, or keep it refrigerated until ready to enjoy.