There are good summer salads… and then there’s this. Cool, creamy, crunchy, and bursting with color, this Fritos Corn Salad brings the kind of energy that makes it the first thing gone at every BBQ, potluck, or picnic. It’s casual in the best way, but it delivers serious flavor — sweet corn, sharp cheddar, a zesty taco-lime dressing, and all the salty, toasty crunch from those golden Fritos.
Frito Corn Salad Ingredients
Pictured Ingredients:
30 oz frozen yellow corn, 1½ cups shredded sharp cheddar, ¾ cup green bell pepper, 1 cup mayonnaise, 5 cups Fritos Chili Cheese
Seasonings:
1 tbsp taco seasoning, 2 tsp fresh lime juice, ½ tsp salt, ¼ tsp black pepper or homemade taco seasoning can be used if you prefer to control the ingredients.
🌽 Corn Substitutions
Fresh corn on the cob: Use about five to six ears, boiled or grilled, then cut from the cob. You’ll need roughly 4½ to 5 cups of kernels.
Canned corn: Use three 15.25 oz cans, drained well. It’s softer and sweeter than frozen, so make sure to pat dry to avoid extra moisture.
How To Make This Fritos Corn Salad Recipe
STEP ONE: To a large mixing bowl add the yellow corn, shredded sharp cheddar cheese, and diced green bell pepper. Set aside.
STEP TWO: To a small mixing bowl stir together the mayonnaise, taco seasoning, lime juice, salt and black pepper until smooth and fully combined.
STEP THREE: Add the mayonnaise mixture to the large mixing bowl of vegetables. Stir to fully coat all the ingredients with the mayonnaise mixture. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours or until chilled.
STEP FOUR: When ready to serve, gently fold the 4 ½ cups of Fritos corn chips into the chilled corn mixture. Sprinkle the remaining ½ cup of corn chips over the top for garnish and serve immediately so the Fritos stay crisp.
How to Serve
For the best taste – If you taste this recipe as soon as you make it, you might find it tastes a bit bland. However, it’s critical to let the salad chill for at least an hour to allow the flavors to meld together. Then, after this time, add more salt or seasoning if you wish.
Serving Ideas
- Serve it in a wide, shallow bowl so everyone can see the chips on top.
- Garnish with a few extra sprigs of cilantro, some crumbled cotija, or an extra squeeze of lime for flair.
- It plays well next to BBQ chicken, beef, or tacos, or honestly anything on a paper plate. Pair with other side dishes like potato salad and macaroni salad.
Storage & Make-Ahead Tips
- Make the base salad and chill it for up to 24 hours before serving—but keep those Fritos out until the last minute.
- If you’re prepping for a potluck or BBQ, store the Fritos in a zip-top bag and stir them in when you get there.
- Got leftovers? The salad still tastes great the next day, though the chips will soften. You can always add a handful of fresh Fritos on top to revive the crunch.
More Corn Salad Recipes
Frito Corn Salad
Ingredients
- 30 ounces frozen yellow corn, thawed and drained (three 10-ounce bags)
- 1 ½ cups shredded sharp cheddar cheese
- ¾ cup diced green bell pepper
- 1 cup mayonnaise
- 1 tablespoon taco seasoning
- 2 teaspoons fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 cups Fritos Chili Cheese corn chips, roughly crushed (divided into 4 ½ cups mixed into corn salad and ½ cup for garnish) (9 ¼ ounce bag)
Instructions
- To a large mixing bowl add the yellow corn, shredded sharp cheddar cheese, and diced green bell pepper. Set aside.
- To a small mixing bowl stir together the mayonnaise, taco seasoning, lime juice, salt and black pepper until smooth and fully combined.
- Add the mayonnaise mixture to the large mixing bowl of vegetables. Stir to fully coat all the ingredients with the mayonnaise mixture. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours or until chilled.
- When ready to serve, gently fold the 4 ½ cups of Fritos corn chips into the chilled corn mixture. Sprinkle the remaining ½ cup of corn chips over the top for garnish and serve immediately so the Fritos stay crisp.
Notes
- For a little different color, and slightly sweeter flavor, you can substitute the green bell pepper for red bell pepper. You can also use a combination of both.
- Finely diced jalapeno pepper can also be added for a spicy kick to your Fritos corn salad.
- If you prefer to use canned yellow corn, you will need 2 (15.25 ounce) cans that have been drained.
- The shredded sharp cheddar cheese adds great flavor to this salad, however you can certainly substitute medium cheddar, mild cheddar or even colby-jack cheese in this recipe.
Nutrition
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