Frito corn salad is a quick and easy side dish featuring sweet corn, crunchy Fritos, and creamy mayonnaise. Perfect for gatherings, it combines fresh ingredients and bold flavors in just minutes.

Jump to Recipe

Prep Time10

Total Time1 10

Servings

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

Frito Corn Salad raw ingredients that are labeled

Pictured Ingredients:
30 oz frozen yellow corn, 1½ cups shredded sharp cheddar, ¾ cup green bell pepper, ¾ cup red onion, 1 cup mayonnaise, 5 cups Fritos

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

Take a minute to chop the bell pepper and red onion into fine, uniform pieces. It makes the salad easier to eat and ensures every bite has a balanced mix of flavors.

thawed and drained yellow corn kernels, shredded sharp cheddar cheese, diced green bell pepper, and diced red onion combined in a bowl

Give the dressed salad time to sit in the fridge for at least an hour. This helps the flavors meld and prevents the chips from getting soggy too soon.

mayonnaise mixture poured over the bowl of vegetables and cheese

Instead of smashing them into crumbs, gently crush the Fritos in the bag or between your hands. You want texture—some big, some small—for the best bite.

Overhead view of Fritos corn salad in a white bowl, topped with crushed Fritos, surrounded by shredded cheddar, a bag of Fritos, forks, and lime wedges on a marble background.

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

No ratings yet

Frito corn salad is a quick and easy side dish featuring sweet corn, crunchy Fritos, and creamy mayonnaise. Perfect for gatherings, it combines fresh ingredients and bold flavors in just minutes.

Prep Time 10

Total Time 1 10

Servings

Print Recipe Pin Recipe Review Recipe

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
¾ cup diced red onion
1 cup mayonnaise
1 tablespoon taco seasoning
2 teaspoons fresh lime juice
½ teaspoon salt
¼ teaspoon black pepper
5 cups Fritos corn chips, roughly crushed and divided (9 ¼ ounce bag) (4 ½ cups mixed into corn salad and ½ cup for garnish)

Instructions

To a large mixing bowl add the yellow corn, shredded sharp cheddar cheese, diced green bell pepper and diced red onion. 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.
To the bowl of chilled corn mixture, gently stir in the 4 ½ cups Fritos corn chips, being careful not to break up the corn chips too much. Top with remaining ½ cup corn chips for garnish and serve.

Notes

Thaw Corn Quickly: If you need to thaw the corn quickly, place the frozen corn in a colander and run cold water over it until it’s thawed. Shake off excess water to ensure it’s well-drained.
Avoid Soggy Chips: To keep the Fritos from getting soggy, stir them in just before serving. You can also keep a portion of the Fritos separate to add more crunch as needed.
Knife Skills: Dice the bell pepper and red onion into small, uniform pieces to ensure even distribution and a better overall texture. This salad is best when all the mix ins are about the same size.
Lime Juice: Fresh lime juice makes a big difference in flavor compared to bottled. Roll the lime on the counter under your palm before cutting to extract more juice.
For the Best Flavor: 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.

Nutrition

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant
Amy Tandiko Graphic Designer
Ina Chong
Sian Cox Photographer