Description
This Fritos Corn Salad is a creamy, crunchy, crowd-pleasing side dish made with sweet corn, shredded Mexican cheese, Chili Cheese Fritos, and a simple mayo dressing. Ready in just 10 minutes, it’s perfect for potlucks, BBQs, picnics, game days, and family dinners.
Ingredients
Scale
- 2 (15-ounce) cans whole kernel corn, drained
- 1 red bell pepper, finely diced
- 2 cups shredded Mexican blend cheese
- 1 cup mayonnaise (or light mayonnaise)
- ¼ teaspoon black pepper
- 1 (9.25-ounce) bag Chili Cheese Fritos, lightly crushed
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Drain the canned corn well and dice the red bell pepper.
- In a large mixing bowl, combine the corn, bell pepper, shredded Mexican cheese, mayonnaise, and black pepper.
- Stir until everything is evenly coated with the creamy dressing.
- Just before serving, gently fold in the lightly crushed Chili Cheese Fritos to keep them crispy.
- Garnish with fresh cilantro if desired and serve immediately.
Notes
- Add the Fritos just before serving to keep them crunchy.
- Prepare the salad base up to 24 hours ahead and refrigerate until ready to serve.
- Store leftovers in an airtight container for up to 3 days, though the chips will soften over time.
- For extra flavor, add diced jalapeños, green onions, or black beans.
- Light mayonnaise works well if you prefer a lighter version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 365 kcal
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 35 mg