Frito Corn Salad
Add a yummy burst of flavor and crunch to your meal with this Frito Corn Salad. It’s a mix of sweet corn, fresh peppers, tangy cheese, and crispy Fritos chips, all tossed in a creamy and tasty dressing!
Fritos Corn Salad Recipe
I never thought to put crunchy chips in a salad before. I was always worried they would get soggy. But they hold up so well and make a salad you won’t forget.
The sweetness of corn, the crunch of bell peppers, and the bite of red onion, are perfect with the salty Frito corn chips. Mixed with a quick creamy dressing to round it all out.
And wait, there’s more! Crunchy Fritos and tangy cheddar cheese for extra yumminess. You can’t go wrong with crunchy in my opinion.
Not only does it taste awesome, but it also looks so pretty with all the colors.
It’s the perfect side dish or main dish for a family dinner, summer cookouts, or a picnic. Serve it along with this chicken macaroni salad and this grape salad for a fun summer spread.
Ingredients Needed
Corn – Frozen corn kernels work best. Substitute canned whole kernel corn.
Bell pepper – Green bell pepper for bite. Substitute red bell pepper.
Onion – Red onion for color. Substitute sweet or white onion.
Mayo – I prefer Duke’s for the creaminess. Use plain Greek yogurt or sour cream if needed.
Spices – I like a homemade BBQ seasoning or sub taco/fajita spices.
Cheese – Sharp cheddar works best. Substitute pepper jack or monterey jack cheese.
Corn chips – Plain regular fritos corn chips or use spicy corn chips. Tortilla chips will work too.
Jalapeno – I prefer the fresh ones or you can sub in pickled or chopped green chilies.
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How to Make Frito Corn Salad
First: In a large bowl, combine the corn, bell pepper, red onion, jalapeno, mayo and seasoning. Stir to combine.
Second: Crush the Fritos and fold the crushed Fritos and shredded cheese into the salad. Serve with more Fritos or tortilla chips for dipping.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long does it last?
Keep leftovers in the refrigerator, in an airtight container, for about 2-3 days.
If you know you are going to have leftovers or are making this ahead of time, I would keep the fritos out of it until just before eating. You can always make a full batch with out the chips.
Then when serving, portion out half to a serving bowl and add the chips. If it gets eaten then mix the second half. This way, any leftovers won’t have chips in it getting soggy.
Can I make it ahead of time?
You can make the salad a day in advance and keep in the fridge in an airtight container.
I would leave out the chips until ready to serve as you don’t want soggy Fritos.
Can I freeze it?
Because of the mayo, I don’t recommend freezing it. The fresh vegetables can also leak out water during the freezing and thawing process and make it watery.
Can I substitute fresh corn for frozen in this recipe?
Yes, you can use fresh corn if you prefer. You would need to cook the corn first and then cool it before adding it to the salad.
I love to use this Smoky Charred Corn. It adds so much flavor and really kicks it up a notch.
Can I leave out the jalapeno peppers?
Absolutely! The jalapenos are there to add a little heat, but if you prefer a milder frito corn salad, you can definitely leave them out.
If I use canned corn, do I need to cook it before using?
No, canned corn is already cooked. You just need to drain and rinse it before adding it to the salad.
More Summer Side Dishes:
Tips for No Leftovers
- Switch out the BBQ seasoning for store-bought taco seasoning, cajun seasoning, or a packet of ranch seasoning.
- Use chili cheese fritos instead of the regular ones. Really any kind of fritos will work.
- You can use canned corn, just drain and rinse. You will need to chill the salad for 30 minutes if you use canned corn. The frozen corn keeps everything chilled and the corn should thaw pretty quickly.
- Want some protein? Add in some black beans or diced cooked chicken.
- Try using pepper jack or colby jack cheese for a new flavor twist.
- Finish with a sprinkle of chopped fresh cilantro and a squeeze of lime juice if you like!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This easy Frito corn salad is a delicious corn salad with great flavor and color. Perfect for family cookouts, backyard barbecues, game days, or your next potluck.
Frito Corn Salad Recipe
Ingredients
- 16 ounces frozen corn kernels
- 1 green bell pepper seeded and diced
- 1 medium red onion diced
- 2 fresh jalapeno peppers seeded and diced
- 2 teaspoons BBQ seasoning
- ¾ cup mayo
- 8 ounces cheddar cheese grated
- 1 10.5 ounce bag Fritos corn chips, crushed
- Extra Frito corn chips scoops for serving
Instructions
- In a large bowl, combine the corn, bell pepper, red onion, jalapeno, mayo and seasoning.
- Stir to combine.
- Crush the one bag Fritos and fold the crushed chips and shredded cheese into the salad.
- Serve with more Fritos or tortilla chips.
Notes
- Switch out the BBQ seasoning for store-bought taco seasoning, cajun seasoning, or a packet of ranch seasoning.
- Use chili cheese fritos instead of the regular ones. Really any kind of fritos will work.
- You can use canned corn, just drain and rinse. You will need to chill the salad for 30 minutes if you use canned corn. The frozen corn keeps everything chilled and the corn should thaw pretty quickly.
- Want some protein? Add in some black beans or diced cooked chicken.
- Try using pepper jack or colby jack cheese for a new flavor twist.
- Finish with a sprinkle of chopped fresh cilantro and a squeeze of lime juice if you like!
Nutrition
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