barbecue ranch frito corn salad
This Barbecue Ranch Frito Corn Salad is an incredibly easy, vibrant, and crowd-pleasing side dish perfect for weeknight dinners, potlucks, and barbecues. It combines the sweetness of corn, smoky barbecue flavor, creamy ranch, and the satisfying crunch of Fritos for a symphony of tastes and textures.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 50 mins
- Yield: 6 servings
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 cups Sweet Cor
1 15-ounce can Black Beans, rinsed and drained
½ cup finely diced Red Onio
½ cup finely diced Red Bell Pepper
¼ cup chopped Fresh Cilantro
1 cup shredded Cheddar Cheese
½ cup Ranch Dressing
¼ cup Barbecue Sauce
3 cups Fritos Corn Chips (original)
To taste Salt
To taste Black Pepper
Instructions
- Prepare Your Ingredients: First, ensure your corn is ready. If using frozen corn, thaw it completely. If using canned corn, drain it thoroughly. Next, rinse and drain the canned black beans. Finely dice your red onion and red bell pepper. Chop the fresh cilantro. Shred your cheddar cheese if you haven't already
- Combine the Base: In a large mixing bowl, combine the prepared corn, black beans, diced red onion, diced red bell pepper, and shredded cheddar cheese. Give everything a good stir to distribute the ingredients evenly
- Dress the Salad: Pour the ranch dressing and barbecue sauce over the corn mixture. Add the chopped fresh cilantro
- Mix Thoroughly: Use a large spoon or spatula to gently fold all the ingredients together. Ensure the dressing coats all the corn and vegetables. Mix until everything looks well combined and vibrant
- Season to Taste: Taste the salad. Add salt and freshly ground black pepper as needed. Remember, the Fritos will add a salty element, so season carefully
- Chill (Optional but Recommended): For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes. This allows the flavors to meld beautifully
- Add Fritos & Serve: Just before serving, add the Fritos corn chips to the salad. Gently fold them in to incorporate them without crushing them too much. Serve immediately to enjoy maximum crunch!
Notes
Always add the Fritos right before serving to prevent them from getting soggy and losing their essential crunch.
Chilling the salad for at least 30 minutes allows the flavors from the ranch, barbecue sauce, and vegetables to meld together beautifully, enhancing the taste.
Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. If you anticipate leftovers, store the Fritos separately and add them to individual portions just before eating to maintain crispiness.
This recipe can be gluten-free if you verify that your specific brands of Fritos, ranch dressing, and barbecue sauce are explicitly labeled gluten-free.
To make this salad vegan, use a dairy-free ranch dressing and a plant-based shredded cheese alternative.
Find it online: https://powerecipe.com/barbecue-ranch-frito-corn-salad/