Summer is finally here. That means backyard BBQs and sunny picnics are calling. You need a side dish that stands out. This Frito Corn Salad is exactly what you need. It is creamy, sweet, and incredibly crunchy. Everyone will ask you for the recipe.
Why This Frito Corn Salad Is a Winner
This recipe is a total winner for busy families. You do not even have to turn on the stove. It is a budget-friendly crowd-pleaser that kids love. The mix of sweet corn and salty chips is perfect. It is the ultimate dish for your next summer gathering. You will love how fast it comes together.
Simple Cooking Steps
Making this salad is so simple. You just chop, mix, and chill. It takes only 15 minutes of prep time. Even a beginner cook can master this easily. The secret is all in the crunchy chip topping. You can handle this with no stress.
Ingredients You’ll Need
These ingredients are mostly pantry staples. They create a fresh and bold flavor profile.
- 2 cans (15 oz each) whole kernel corn, drained
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red onion, finely diced
- 1 bag (9.25 oz) chili cheese flavored Fritos corn chips
- 1/2 teaspoon chili powder
Step-by-Step Directions
- In a large mixing bowl, combine the drained corn, diced red bell pepper, diced green bell pepper, and diced red onion.
- Add the shredded cheddar cheese and chili powder to the vegetable mixture.
- Fold in the mayonnaise until all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Immediately before serving, crush the Fritos corn chips slightly and fold them into the salad.
- Serve immediately to ensure the chips remain crunchy.
Best Ways to Enjoy It
Serve this at your next family BBQ. It pairs perfectly with grilled burgers or hot dogs. You can also enjoy it as a fun dip. Set it out in a pretty bowl. It is a guaranteed hit at any party. Your friends will be impressed by the flavor.
Keep It Fresh
Keep the base in the fridge for three days. Always store it in an airtight container. Do not add the chips until you eat. They will get soggy if they sit. Re-crisp leftovers by adding a fresh handful of chips. This keeps your leftovers tasting brand new.
Recipe Tips
- Drain the corn very well to avoid water.
- Dice your peppers into small, even pieces.
- Wait until serving to add the chips.
- Use Chili Cheese Fritos for bold flavor.
- Add a squeeze of lime for brightness.
- Double the batch for big summer parties.
- Try sharp cheddar for extra bite.
Ways to Switch It Up
- Add diced jalapeños for a spicy kick.
- Swap mayonnaise for plain Greek yogurt.
- Use Cool Ranch chips for variety.
- Stir in some canned black beans.
Common Questions
Can I make this ahead of time?
Yes, you can mix the base early. Just keep the chips separate until serving time. This keeps everything fresh and crunchy.
Is this salad very spicy?
It has a tiny bit of warmth. The chili powder and chips add flavor. It is still very kid-friendly and mild.
Can I use frozen corn?
Absolutely, just thaw and drain it first. Canned corn is usually faster for prep. Both options taste wonderful in this recipe.
I hope this crunchy salad brings joy to your table. It is the perfect side for sunny days. Give it a try and enjoy the crunch. Happy cooking!
— Lidia
Frito Corn Salad
Ingredients
- 2 cans (15 oz each) whole kernel corn, drained
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnais e
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red onion, finely diced
- 1 bag (9.25 oz) chili cheese flavored Fritos corn chips
- 1/2 teaspoon chili powder
Instructions
- In a large mixing bowl, combine the drained corn, diced red bell pepper, diced green bell pepper, and diced red onion.
- Add the shredded cheddar cheese and chili powder to the vegetable mixture.
- Fold in the mayonnaise until all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Immediately before serving, crush the Fritos corn chips slightly and fold them into the salad.
- Serve immediately to ensure the chips remain crunchy.
