🌽 Frito Corn Salad
⏱ Time
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Prep: 10 minutes
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Chill (optional): 30 minutes
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Total: ~40 minutes
🍽 Servings
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6–8 servings
🧺 Ingredients
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2 cans (15 oz each) whole kernel corn, drained
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1 cup shredded cheddar cheese
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1 cup Frito corn chips (lightly crushed)
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½ cup mayonnaise
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¼ cup sour cream
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½ cup red bell pepper, diced
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½ cup green onions, sliced
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Salt and black pepper, to taste
Optional Add-Ins
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1 small jalapeño, finely diced (seeds removed for mild heat)
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½ cup diced tomatoes
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½ teaspoon chili powder or taco seasoning
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Fresh cilantro, chopped
👩🍳 Instructions
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Make the dressing
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In a large bowl, mix mayonnaise and sour cream until smooth.
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Add vegetables
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Stir in corn, bell pepper, green onions, and any optional veggies.
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Add cheese & seasoning
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Mix in shredded cheese, salt, pepper, and spices if using.
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Chill (optional)
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Refrigerate for 30 minutes to enhance flavor.
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Add Fritos
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Gently fold in Frito chips just before serving to keep them crunchy.
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Serve
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Garnish with cilantro or extra green onions if desired.
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🍽 Serving Ideas
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BBQs, potlucks, and picnics
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Alongside burgers, hot dogs, or grilled chicken
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As a topping for tacos or nachos
❓ Q & A (Frequently Asked Questions)
Q: Can I make Frito Corn Salad ahead of time?
A: Yes! Prepare everything except the Fritos and mix them in right before serving.
Q: How long does it last in the fridge?
A: Up to 2 days without chips mixed in.
Q: Can I use frozen or fresh corn instead of canned?
A: Absolutely. Cook and cool it first.
Q: How do I make it lighter?
A: Substitute Greek yogurt for sour cream or use light mayo.
Q: Is this salad spicy?
A: No, it’s mild. Add jalapeño or chili powder for heat.
Q: Can kids eat this?
A: Yes! Skip jalapeños for a kid-friendly version.
Q: Can I make it dairy-free?
A: Yes—use dairy-free cheese and vegan mayo.
Q: Why are my Fritos soggy?
A: They were mixed in too early. Always add them just before serving.