Fritos Corn Salad

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Fritos Corn Salad could be the easiest side you'll serve this summer. Corn, cheese, bell pepper, and onion, coated in a creamy taco-flavored dressing and tossed with crunchy corn chips with more sprinkled on top.

Prep Time10

Cook Time0

Chill Time1

Total Time1 10

Course: Salad, Side Dish

Cuisine: American

Servings: (approximately 1 cup) servings

Calories: 583kcal

Author: Jennifer Fishkind

Ingredients

30 ounces (3 10-ounce bags) frozen yellow corn thawed and drained
1½ 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 (9 ¼ ounce bag) Fritos corn chips roughly crushed, divided (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.
30 ounces (3 10-ounce bags) frozen yellow corn, 1½ cups shredded sharp cheddar cheese, ¾ cup diced green bell pepper, ¾ cup diced red onion
To a small mixing bowl stir together the mayonnaise, taco seasoning, lime juice, salt and black pepper until smooth and fully combined.
1 cup mayonnaise, 1 tablespoon taco seasoning, 2 teaspoons fresh lime juice, ½ teaspoon salt, ¼ teaspoon black pepper
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.
5 cups (9 ¼ ounce bag) Fritos corn chips

Notes

Storage:

To Store: You can store this salad in the fridge in an airtight container for up to 2 days.
Make Ahead: You can make this Fritos corn salad up to 24 hours ahead of time and store it in the refrigerator, covered with plastic wrap. Don't add the corn chips until you're ready serve. The longer this sits, the softer the corn chips will get.

Tips:

Make sure to drain the corn well so you don’t end up with a soggy salad!
Only add the crushed Fritos right before serving. You want to keep the corn chips nice and crunchy.
Feel free to add some tabasco or sriracha for some spice in your salad. You can also mix in diced jalapeños for even more heat!
You can add some grilled chicken, steak, shrimp, or tofu to the salad for additional protein. Or bulk it up with black beans, pinto beans, or kidney beans if you prefer to add more protein without meat.
For added flavor, you can substitute the traditional Fritos Corn Chips for the chili flavored ones.
For a little different color, and slightly sweeter flavor, you can substitute the green bell pepper for red bell pepper. You can also use a combination of both.
Finely diced jalapeno pepper can also be added for a spicy kick to your Fritos corn salad.
If you prefer to use canned yellow corn, you will need 2 (15.25 ounce) cans that have been drained.
The shredded sharp cheddar cheese adds great flavor to this salad, however you can certainly substitute medium cheddar, mild cheddar or even colby-jack cheese in this recipe.

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