Have you tried Frito corn salad before? It’s creamy, crunchy, so easy and packed with sweet corn, colorful peppers, and a zesty taco dressing. It comes together in minutes and disappears even faster.
This salad is not only flavorful but has the perfect amount of spice! And with the crunch of the Fritos, it’s even more delicious. It’s also the perfect side along with some Steak or maybe a Ranch Burger, and is perfect for any bbqs or potlucks.
If you are a fan of salty and tasty Fritos and a bit of spice, then this Frito corn salad is for you! It comes together easily and quickly like some of these other salads: Summer Corn Salad, Chicken Taco Salad, or our Southwest Salad.
Why we think you’ll love it:
- Budget friendly. The ingredients feed a crowd without stress.
- Simple steps. All you need to do is mix, top with Fritos, and serve.
- Perfect for hosting. It’s easy to transport and pairs well with many dishes.
Frito Corn Salad Ingredients
- Mayonnaise (½ cup) – Mayonnaise creates the rich, creamy base that coats every kernel.
- sour cream (⅓ cup) – Sour cream lightens the dressing and adds a cool tang that balances the spice.
- Taco seasoning (½ tablespoon) – Taco seasoning brings warm spice and savory depth without extra measuring. You can use store-bought or Homemade Taco Seasoning.
- Yellow kernel corn, drained (2 cans, 15-ounce each) – Sweet corn adds juicy pops of sweetness and bulk for feeding a crowd.
- Red bell pepper, sliced and chopped (½ a pepper) – Red bell pepper adds color and a mild, sweet crunch in every bite.
- Green bell pepper, sliced and chopped (½ a pepper) – Green bell pepper gives fresh, crisp contrast to the creamy dressing.
- Colby Jack cheese, shredded (1 cup) – Colby Jack melts slightly into the salad and adds mild, creamy cheesiness. You can also change up the type of cheese to Pepper Jack, Cheddar, or Mexican cheese. You can even add a twist of flavor and use feta cheese.
- Frito Corn Chips, regular or chili cheese (5-ounces) – Fritos bring the salty crunch, add them right before serving so they stay crisp. We used regular Frito chips for this recipe, but you can use crushed Fritos or flavored Fritos such as Chili Cheese Fritos.
How to Make Frito Corn Salad
DRESSING. In a large bowl, whisk together the mayo, sour cream, and taco seasoning.
SALAD. Add the corn, peppers, and cheese. Mix until evenly covered in the dressing.
FRITOS. Wait to add the Fritos on top until right before serving, otherwise they will get soggy.
Kristyn’s Recipe Tips
- If using frozen corn, thaw in a colander so excess moisture drains away. This helps keep the dressing creamy.
- There are about 12 other Frito flavors you can try, but one kind of Fritos you don’t want are soggy Fritos. To avoid this, don’t add the chips until right before serving.
- Extra mix-ins you can try include black beans, red onions or green onions, sliced olives, and halved cherry tomatoes, or add heat with diced jalapeños.
Frito Corn Salad Recipe
Video
Ingredients
- ½ cup mayonnaise
- ⅓ cup sour cream
- ½ tablespoons taco seasoning
- 2 (15-ounce) cans yellow kernal corn, drained
- ½ red bell pepper, sliced and chopped
- ½ green bell pepper, sliced and chopped
- 1 cup Colby Jack cheese, shredded
- 5 ounces Frito Corn Chips, regular or chili cheese
Instructions
- In a large bowl mix together the mayo, sour cream and taco seasoning.
- Add the corn, peppers and cheese. Mix until evenly covered in the dressing.
- Wait to add the Fritos on top until right before serving, otherwise they will get soggy.
Notes
- If using frozen corn, thaw in a colander so excess moisture drains away; this keeps the dressing creamy.
- There are about 12 other Frito flavors you can try, but one kind of Fritos you don’t want are soggy Fritos. To avoid this, don’t add the chips until right before serving.
- Extra mix-ins you can try include black beans, red onions or green onions, sliced olives, and halved cherry tomatoes, or add heat with diced jalapeños.
Keep leftovers, covered, in the fridge for 2-3 days. The Fritos will get soft, but you can just add a few fresh ones for more crunch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Stir everything together, except the chips, up to 1 to 2 days in advance; store covered in the fridge.
Keep leftovers, covered, in the fridge for 2-3 days. The Fritos will get soft, but you can just add a few fresh ones for more crunch.
Complete the Meal
Corn Salads
Corn Salad
12 mins
Mexican Corn Salad
25 mins
Easy Esquites Recipe
20 mins
Mexican Street Corn Pasta Salad
1 hr 25 mins
Summer Salads
Pasta Salad with Italian Dressing
2 hrs 27 mins
Macaroni Salad With Ham
20 mins
Dill Potato Salad
1 hr 23 mins
Cucumber Tomato Salad
5 mins
More Collections
This recipe was first shared July, 2021.
My kind of salad. Thanks, great recipe.
Yay! Happy to hear that! Thank you!
This is a keeper! Was a hit! Saving to my favorite recipe files! Thank you!