Frito Corn Salad
Frito corn salad combines drained sweet corn, grated cheddar, crisp green pepper, red onion, mayonnaise, and crunchy corn chips. Prep takes 10 minutes before chilling, with Fritos folded in right at serving.
Equipment
- bowl
- Strainer
Ingredients
- 2 (15 ounce) cans whole kernel corn drained
- 2 cups grated cheddar cheese
- 1 cup mayonnaise
- 1 cup green pepper chopped
- 1/2 cup red onion diced finely
- 1 (10 1/2 ounce) bag coarsely crushed regular Fritos corn chips
- Fritos Scoops for serving
Instructions
- Combine the drained corn, grated cheddar, mayonnaise, chopped green pepper, and finely diced red onion in a bowl, then refrigerate the mixture to chill. The mayonnaise should coat the corn and vegetables evenly, leaving a thick, glossy mixture.
- At serving time, gently fold coarsely crushed regular Fritos into the chilled mixture in small additions, stopping when the balance suits you. Distinct chip pieces should remain throughout the creamy salad, and some chips may remain in the bag.
Notes
Ingredient tip: Drain the canned corn thoroughly by tipping the strainer gently so trapped liquid does not thin out the mayonnaise dressing.
Texture tip: Crush the Fritos gently by hand into bite-sized pieces and fold them in gradually right before serving so they keep their crunch; you do not need to use the whole bag.
Optional swap: For a tangier dressing, replace the 1 cup of mayonnaise with 1 cup of sour cream, 1 cup of plain Greek yogurt, or a half-and-half blend of mayonnaise with sour cream or Greek yogurt.
Storage: Keep the chilled corn mixture covered in an airtight container in the refrigerator and store unmixed chips separately in a dry container or bag, adding fresh crushed chips to individual portions when serving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.