Frito Corn Salad
A delightful and colorful dish that combines the sweetness of corn with the crunch of Fritos corn chips, making it a perfect side for gatherings and BBQs.
Ingredients
Salad Ingredients
- 3 cans whole kernel corn (drained, 15 ounces each)
- 1.5 cups Colby Jack Cheese (shredded)
- 1 cup red bell pepper (chopped)
- ⅓ cup chopped red onion
- 3-4 cups Fritos corn chips (coarsely chopped) Add just before serving to keep crunchy
- to taste Kosher salt
- to taste black pepper
- for garnish Cilantro
Dressing
- ¾ cup mayonnaise
- 1 tablespoon taco seasoning
- ½ lime (juiced)
Instructions
Preparation
- In a large bowl, add the drained corn, chopped red bell pepper, chopped red onion, and shredded Colby Jack cheese.
- To make the dressing, combine the mayonnaise, taco seasoning, kosher salt, pepper, and juice from the lime in a medium bowl. Whisk to mix well.
- Pour the dressing over the salad ingredients. Gently toss to coat everything evenly.
- Cover and chill in the fridge for anywhere between 2 to 24 hours to let the flavors meld.
- Just before serving, add the chopped Fritos corn chips and gently mix.
- Garnish with fresh cilantro and additional cheese if desired.
Notes
For added flavor, mix in black beans or avocado. For spice, consider adding jalapeños. To save time, use thawed frozen corn instead of canned corn. Store in an airtight container for 2-3 days but keep Fritos separate until serving.