Why You’ll Love This Recipe
-
Crunchy and Creamy: The salty crunch of Fritos pairs perfectly with creamy dressing and sweet corn.
-
Easy to Prepare: Uses simple ingredients with minimal prep.
-
Crowd-Pleaser: A popular side that complements grilled meats and picnic fare.
-
Versatile: Can be customized with your favorite add-ins like jalapeños or black beans.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
4 cups fresh or frozen corn (thawed if frozen)
-
1 cup shredded cheddar cheese
-
1 cup chopped red bell pepper
-
1/2 cup chopped green onions
-
1 cup Fritos corn chips, slightly crushed
-
1/2 cup mayonnaise
-
1/2 cup sour cream
-
1 tablespoon lime juice
-
1 teaspoon chili powder
-
Salt and pepper, to taste
-
Optional: 1/2 cup black beans, rinsed and drained
-
Optional: 1 jalapeño, seeded and finely chopped
Directions
-
Mix the Dressing: In a bowl, combine mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Stir well until smooth.
-
Combine Salad Ingredients: In a large bowl, mix corn, cheddar cheese, red bell pepper, green onions, and black beans or jalapeño if using.
-
Add Dressing: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
-
Add Fritos: Just before serving, fold in the crushed Fritos chips to keep them crunchy.
-
Serve: Serve immediately or chill for 30 minutes for flavors to meld (add Fritos just before serving).
Servings and Timing
-
Servings: 6-8
-
Preparation Time: 15 minutes
-
Chilling Time: Optional, 30 minutes
-
Total Time: 15-45 minutes
Variations
-
Spicy: Add diced jalapeños or a dash of hot sauce.
-
Mexican Twist: Add chopped cilantro, black beans, and a sprinkle of cotija cheese.
-
Vegan Option: Use vegan mayo and sour cream, omit cheese or use a plant-based cheese.
-
Grilled Corn: Use grilled corn for a smoky flavor.
-
Extra Crunch: Top with toasted pepitas or sunflower seeds along with Fritos.
Storage/Reheating
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
-
Avoid sogginess: Keep Fritos separate and add just before serving.
-
No reheating: Best served cold or at room temperature.
FAQs
Can I use canned corn?
Yes, drain canned corn well before using to avoid excess moisture.
How do I keep the Fritos crunchy?
Add Fritos just before serving to prevent them from becoming soggy.
Can I make this salad ahead of time?
Prepare the salad without Fritos and add them right before serving.
What other chips can I use?
Tortilla chips or crushed pita chips work as alternatives.
Can I add protein to this salad?
Yes, grilled chicken, black beans, or corn kernels work well.
Is this salad gluten-free?
Yes, Fritos are naturally gluten-free but check the packaging to be sure.
Can I omit the cheese?
Yes, you can omit cheese or substitute with a vegan alternative.
How spicy is this salad?
It’s mild by default; add jalapeños or hot sauce for extra heat.
Can I freeze this salad?
No, freezing will ruin the texture of the corn and chips.
Can I use this salad as a dip?
Yes, it works great as a dip when served with tortilla chips.
Conclusion
Fritos Corn Salad is a delightful mix of crunchy, creamy, and tangy flavors that make it a standout side dish. Quick to prepare and easily customizable, it’s perfect for gatherings or a simple family meal. With its addictive combination of textures and tastes, this salad is sure to become a favorite in your recipe collection.
Fritos Corn Salad
- Prep Time: 15 minutes
- Total Time: 15-45 minutes
- Yield: 6-8 servings
- Category: Snack, Side Dish
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Description
Fritos Corn Salad is a crunchy, creamy, and flavorful side dish that combines fresh corn, shredded cheddar, crunchy Fritos chips, and a tangy, zesty dressing. Perfect for barbecues, potlucks, or casual meals, this easy-to-make salad delivers a delightful mix of textures and bold flavors that everyone will love.
Ingredients
-
4 cups fresh or frozen corn (thawed if frozen)
-
1 cup shredded cheddar cheese
-
1 cup chopped red bell pepper
-
1/2 cup chopped green onions
-
1 cup Fritos corn chips, slightly crushed
-
1/2 cup mayonnaise
-
1/2 cup sour cream
-
1 tablespoon lime juice
-
1 teaspoon chili powder
-
Salt and pepper, to taste
-
Optional: 1/2 cup black beans, rinsed and drained
- Optional: 1 jalapeño, seeded and finely chopped
Instructions
-
Mix the Dressing: Combine mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a bowl; stir until smooth.
-
Combine Salad Ingredients: In a large bowl, mix corn, cheddar cheese, red bell pepper, green onions, and optional black beans or jalapeño.
-
Add Dressing: Pour dressing over salad ingredients and toss gently to coat evenly.
-
Add Fritos: Fold in crushed Fritos just before serving to keep them crunchy.
-
Serve: Serve immediately or chill for 30 minutes (add Fritos just before serving).
Notes
Add diced jalapeños or hot sauce for a spicy kick.Try chopped cilantro, black beans, and cotija cheese for a Mexican twist.Use vegan mayo, sour cream, and cheese for a vegan version.Substitute fresh corn with grilled corn for a smoky flavor.Add toasted pepitas or sunflower seeds for extra crunch.Store leftovers in airtight containers in the fridge for up to 2 days; keep Fritos separate to avoid sogginess.
