Frito Corn Salad Recipe
Fresh and tasty frito corn salad is bursting with sweet corn and covered in a perfectly spicy creamy sauce making it perfect for any BBQ or potluck.
Servings: 10
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.
Video
Notes
Recipe Tips.
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.
- 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
Calories: 298kcal | Carbohydrates: 27g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 246mg | Potassium: 248mg | Fiber: 3g | Sugar: 5g | Vitamin A: 622IU | Vitamin C: 17mg | Calcium: 125mg | Iron: 1mg