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Frito Corn Salad
nibbleboard.com/recipes/frito-corn-salad
Ingredients
- 1 (12 oz) bag frozen corn kernels, thawed
- 1 green bell pepper, finely diced
- 1/2 cup finely diced red onion
- 2 cups shredded cheddar cheese
- 1 cup mayonnaise
- 1 tablespoon taco seasoning
- Black pepper, to taste (optional)
- 1 (10.25 oz) bag Fritos, coarsely crushed
Instructions
- Combine thawed corn kernels, diced green pepper, diced red onion, and shredded cheddar cheese in a large bowl. Toss to mix evenly.
- Add mayonnaise and taco seasoning. Stir until everything is thoroughly coated in the creamy dressing.
- Season with black pepper to taste. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Just before serving, fold in the crushed Fritos a handful at a time — use as many or as few as you like to keep them crunchy.
Nutrition per Serving
465Calories
13gProtein
23gCarbs
37gFat
Chef Tips
- Always add the Fritos right before serving — they go soggy within 15 minutes if mixed in ahead of time. You can also serve them on the side and let guests scoop.
- Swap regular Fritos for Chili Cheese or BBQ flavored corn chips for an extra flavor boost without any extra work.
- Use thawed frozen corn instead of canned for a fresher, sweeter crunch. Just drain off any excess water by pressing it gently in a paper towel.
- Make the base salad up to 24 hours ahead and keep it covered in the fridge. It actually tastes better after a few hours of chilling.
- For a lighter version, replace half the mayonnaise with sour cream — it adds a nice tang and cuts the richness.
Storage
Store leftover salad (without Fritos) in an airtight container in the fridge for up to 3 days. The Fritos will soften in leftovers — add a fresh handful when reheating or eating cold.