Description
Frito Corn Salad is a quick and flavorful no-cook side dish featuring a colorful mix of corn, bell peppers, red onion, cheddar cheese, and a tangy mayonnaise dressing, finished with a crunchy topping of crushed Chili Cheese Fritos. Perfect for potlucks, barbecues, or as a snack, this salad combines creamy, sweet, and savory flavors with a delightful crunch.
Ingredients
Scale
Salad Ingredients
- 2 (15-oz) cans whole kernel corn, drained
- 1 (11-oz) can Mexicorn (sweet corn and diced peppers), drained
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 red onion, diced
- 2 cups shredded cheddar cheese
- 1 cup mayonnaise
- 2 tsp lime juice
- 1 Tbsp white vinegar
Topping
- 1 (9.25-oz) bag Chili Cheese Fritos, crushed
Instructions
- Combine Ingredients: In a large mixing bowl, add the drained whole kernel corn, Mexicorn, diced red and green bell peppers, diced red onion, shredded cheddar cheese, mayonnaise, lime juice, and white vinegar. Stir all ingredients together until well combined to ensure the flavors meld.
- Chill Salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad until ready to serve. This resting time allows the flavors to blend and keeps the salad fresh and cool.
- Add Fritos and Serve: Just before serving, stir in the crushed Chili Cheese Fritos to preserve their crunch. The Fritos add a spicy salty texture that complements the creamy salad beautifully.
Notes
- For best texture, add the crushed Fritos right before serving to maintain their crunch.
- You can substitute the mayonnaise with a lighter dressing or Greek yogurt for a healthier version.
- This salad is best served chilled and consumed within 24 hours for optimal freshness.
- Feel free to add chopped fresh cilantro or a dash of chili powder to boost the flavor.
