Bookmark
This crunchy creamy Frito Corn Salad has become my go to dish when I need something fast fun and crowd pleasing for potlucks or BBQs. It brings together sweet corn bold taco spice and crispy chips in a way that always disappears fast from the table.
I threw this together the first time with what I had on hand after a long day. It was such a hit that now I get requests for it every summer gathering. Even the kids ask for it by name.
Ingredients
- Frozen sweet corn: adds juicy sweetness and is easy to keep stocked
- Cheddar cheese: brings creamy richness choose sharp for deeper flavor
- Green bell pepper: adds crunch and brightness red or yellow work too
- Red onion: gives sharpness soaking it in cold water makes it milder
- Mayonnaise: binds everything with creamy texture Greek yogurt works for a tangier result
- Taco seasoning: boosts flavor with smoky spice you can use homemade or store bought
- Fritos corn chips: deliver the signature crunch original or chili cheese for variety
- Black pepper: adds a light kick adjust to taste
Step by Step Instructions
- Prepare the Vegetables:
- Dice the green bell pepper and red onion into small even pieces. Let the frozen corn thaw fully and drain any excess moisture to avoid sogginess. If the onion seems too strong soak it in cold water for a few minutes and dry well.
- Combine Base Ingredients:
- In a large mixing bowl combine the corn shredded cheese diced bell pepper and red onion. Stir everything together until evenly distributed.
- Add Dressing and Seasoning:
- Spoon in the mayonnaise followed by the taco seasoning. Mix thoroughly until the mixture is creamy and coated with spice. Taste and add a pinch of black pepper if desired.
- Finish with Fritos:
- Just before serving crush the Fritos lightly and fold them into the salad. For best texture add half initially and sprinkle the rest on top once plated. Serve immediately for crunch.
Bookmark
My favorite part of this salad is the contrast of textures from juicy corn to crisp chips. One time at a family picnic my nephew called it happy crunch salad and the name stuck. Now everyone looks for it on the table.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. Keep in mind the Fritos will soften over time. For best results store the chip free mixture separately and add fresh chips when serving.
Ingredient Substitutions
You can swap cheddar with Pepper Jack for a spicy edge or use canned corn if frozen is unavailable. Red yellow or orange bell peppers all work. Mayonnaise can be replaced with sour cream or Greek yogurt depending on your taste.
Serving Suggestions
This salad shines at BBQs picnics or casual gatherings. Serve it in a big bowl with a spoon or alongside tortilla chips toasted pita or even crackers. It also makes a great taco topping or side with grilled meats.
Bookmark
Cultural Context
This dish blends the spirit of Southern comfort food with bold Tex Mex flavors. It reflects the joy of making something memorable out of simple pantry staples and is often passed around at potlucks in the South and Midwest.
Frequently Asked Questions About Recipes
- → How should Frito Corn Salad be served?
It can be served as a side or appetizer dip with tortilla chips, pita bread, or crackers. Some enjoy it on tacos or taco salad.
- → Can I use canned corn instead of frozen?
Yes. Use two cans of drained corn if you do not have time to thaw frozen corn. Both options work well in the dish.
- → Are flavored Fritos recommended?
Yes if preferred. While original Fritos are classic, Chili Cheese or BBQ versions offer fun flavor twists.
- → Do I need to use the whole bag of Fritos?
Not at all. You can mix in half initially and save the rest for serving to keep them crunchy longer.
- → How long can leftovers be stored?
Store in an airtight container in the refrigerator for up to 3 days. Fritos will soften over time so add fresh if needed later.