spicy Frito corn salad Name: Jennifer Miller Base: Falls Church Recipe: 2 (15 1/4 ounce) cans corn kernels, drained 1⁄2 cup chopped roasted red pepper, plus 1/4 cup for garnish 1⁄3 cup chopped green bell pepper 1 small jalapeno, chopped plus 1 small jalapeno cut into thin rounds 1⁄3 cup finely chopped red onion 2 scallions, sliced thin 1⁄4 cup mayonnaise 1 tablespoon adobo sauce 2 limes, juiced 3 1⁄2 ounces chili cheese Fritos corn chips, lightly crushed 1⁄4 cup cilantro leaf 1⁄4 cup crumbled Cotija cheese DIRECTIONS In a large bowl, stir to combine corn, roasted red peppers, green bell pepper, chopped jalapeno, chopped red onion, scallions, mayonnaise, adobo sauce, lime juice and chopped Fritos. Season to taste with salt and pepper and transfer to a serving dish. Garnish with 1/4 cup chopped roasted red bell peppers, sliced jalapeno pepper, cilantro leaves and cojita cheese.