Frito Corn Salad
A vibrant and creamy summer side dish that combines sweet corn, sharp cheddar cheese, and crunchy Fritos with a savory taco-seasoned dressing. Often described as a 'walking taco' in salad form, it is a no-cook staple perfect for potlucks and family gatherings.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 10 servings
- Category: Side Dish
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 15 oz Whole Kernel Cor
1 9.25 oz bag Chili Cheese Fritos
2 cups Cheddar Cheese
1 cup Mayonnaise
1 medium Red Bell Pepper
1 medium Green Bell Pepper
1/2 cup Red Onio
1 tablespoon Taco Seasoning
1/4 cup Fresh Cilantro
Instructions
- Drain the corn thoroughly to prevent the salad from becoming watery
- Finely dice the red bell pepper, green bell pepper, and mince the red onio
- In a large mixing bowl, combine the drained corn, diced peppers, minced onion, and shredded cheddar cheese
- Add the mayonnaise and taco seasoning to the mixture, folding with a spatula until everything is evenly coated
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld (optional)
- Immediately before serving, gently fold in the Fritos corn chips to ensure they maintain their crunch
- Garnish with chopped fresh cilantro if desired and serve
Notes
Wait until the absolute last second to add the Fritos to prevent them from getting soggy.
Shred your own cheese from a block for a better texture, as pre-shredded cheese contains anti-caking agents.
For a lighter version, substitute half of the mayonnaise with plain Greek yogurt.
The vegetable and dressing base can be made up to 24 hours in advance if stored in an airtight container in the fridge.
Find it online: https://powerecipe.com/frito-corn-salad/