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Frito Corn Salad: A Delicious & Easy Recipe

Frito Corn Salad: Prepare to be amazed by this unexpectedly addictive side dish that will steal the show at your next potluck or barbecue! I know, I know, the name might not scream “culinary masterpiece,” but trust me on this one. This vibrant and flavorful salad is a delightful explosion of textures and tastes that will have everyone reaching for seconds (and thirds!).

While its exact origins are a bit hazy, Frito Corn Salad has become a beloved staple in the American South and Midwest, often gracing tables at picnics, family gatherings, and casual get-togethers. It’s a testament to the ingenuity of home cooks who know how to transform simple ingredients into something truly special. Think of it as a playful twist on traditional corn salad, elevated with the salty crunch of Fritos corn chips.

What makes this salad so irresistible? It’s the perfect balance of sweet corn, creamy dressing, and that satisfying salty, crunchy bite from the Fritos. The combination is simply divine! Plus, it’s incredibly easy and quick to make, requiring minimal cooking and prep time. This makes it a lifesaver when you need a crowd-pleasing dish in a hurry. So, ditch the same old sides and get ready to experience the magic of Frito Corn Salad. You won’t regret it!

Frito Corn Salad this Recipe

Ingredients:

  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can creamed corn, not drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
  • 1 green bell pepper, finely chopped
  • 1/2 red onion, finely chopped
  • 1 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 1 (10 ounce) bag Fritos corn chips, crushed
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Optional: 1/4 cup chopped fresh cilantro
  • Optional: Jalapeño peppers, finely diced, to taste

Preparing the Salad Base:

  1. First, let’s get our corn ready. In a large bowl, combine the drained whole kernel corn and the undrained creamed corn. Don’t skip draining the whole kernel corn; otherwise, the salad will be too watery. The creamed corn, however, adds a lovely creaminess we want to keep!
  2. Next, add the can of diced tomatoes and green chilies (Rotel). Don’t drain this either! The liquid adds flavor and helps bind everything together. If you’re sensitive to spice, you can use a mild version of Rotel, or even just plain diced tomatoes.
  3. Now, for some fresh veggies! Add the finely chopped green bell pepper and red onion to the bowl. Make sure they’re finely chopped; large chunks can be overpowering. The green bell pepper adds a nice crunch and sweetness, while the red onion gives it a bit of a bite. If you don’t have red onion, you can substitute with white or yellow onion, but red onion is my personal favorite for this salad.
  4. If you’re using cilantro, now’s the time to add it! I love the fresh, vibrant flavor cilantro brings to this salad, but I know it’s not everyone’s cup of tea. If you’re not a fan, feel free to leave it out.
  5. For those who like a little extra kick, add the finely diced jalapeño peppers. Start with a small amount and taste as you go, adding more until you reach your desired level of spiciness. Remember, you can always add more, but you can’t take it away!

Mixing and Chilling:

  1. Now, for the creamy goodness! Add the mayonnaise to the bowl. I prefer using full-fat mayonnaise for the best flavor and texture, but you can use light mayonnaise if you prefer. Just be aware that it might not be as creamy.
  2. Add the shredded cheddar cheese. I like to use sharp cheddar for a bolder flavor, but you can use mild or medium cheddar if you prefer. You can also experiment with other types of cheese, like Monterey Jack or Colby Jack.
  3. Season with black pepper and garlic powder. These simple seasonings really enhance the flavor of the salad. Don’t be afraid to adjust the amount to your liking.
  4. Gently stir all the ingredients together until everything is well combined. Be careful not to overmix, as you don’t want to crush the corn kernels.
  5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together and the salad to chill thoroughly. The longer it chills, the better it tastes!

Adding the Fritos and Serving:

  1. Just before serving, add the crushed Fritos corn chips to the salad. This is important! If you add the Fritos too early, they’ll get soggy. You want them to be nice and crunchy when you serve the salad.
  2. Gently stir the Fritos into the salad. Again, be careful not to overmix. You want the Fritos to be evenly distributed throughout the salad, but you don’t want to crush them too much.
  3. Serve immediately and enjoy! This Frito corn salad is best served cold. It’s a great side dish for barbecues, potlucks, or any casual gathering. It also makes a delicious snack or light lunch.

Tips and Variations:

  • Spice it up! Add a pinch of cayenne pepper or a dash of hot sauce to the salad for an extra kick.
  • Add some protein! Cooked and crumbled bacon, shredded chicken, or black beans would be delicious additions to this salad.
  • Make it vegetarian! Omit the cheese and add some diced avocado for a creamy, vegetarian-friendly version.
  • Use different chips! While Fritos are the classic choice, you can experiment with other types of corn chips, like Doritos or Tostitos.
  • Make it ahead of time! You can prepare the salad base (without the Fritos) up to 2 days in advance. Just store it in an airtight container in the refrigerator. Add the Fritos just before serving.
  • Adjust the sweetness! Some people like to add a tablespoon or two of sugar to the salad. If you prefer a sweeter salad, feel free to add some sugar to taste.
  • Use fresh corn! If you have fresh corn on hand, you can use that instead of canned corn. Just cook the corn until it’s tender, then cut it off the cob. You’ll need about 2 cups of cooked corn.
  • Add some herbs! Besides cilantro, you can also add other fresh herbs, like parsley or chives.
  • Make it a dip! Serve this salad with tortilla chips for a delicious and easy dip.
  • Control the salt! Taste the salad before adding any additional salt. The Fritos and cheese already contain salt, so you may not need to add any more.

Serving Suggestions:

This Frito corn salad is incredibly versatile and pairs well with a variety of dishes. Here are a few of my favorite serving suggestions:

  • Barbecues: This salad is a perfect side dish for barbecued ribs, chicken, or burgers. Its cool and creamy texture provides a refreshing contrast to the smoky flavors of the barbecue.
  • Potlucks: This salad is always a hit at potlucks. It’s easy to make, travels well, and is sure to please a crowd.
  • Taco Nights: Serve this salad alongside tacos for a fun and flavorful twist. It adds a nice crunch and creaminess to your taco spread.
  • Sandwiches and Wraps: This salad makes a great side dish for sandwiches and wraps. It’s a light and refreshing alternative to potato chips or fries.
  • Grilled Meats: This salad pairs well with grilled steak, chicken, or fish. Its bright flavors complement the savory flavors of the grilled meats.
  • As a Topping: Try topping grilled chicken or fish with a scoop of this Frito corn salad for added flavor and texture.
  • With Chili: Serve a dollop of Frito corn salad on top of your favorite chili recipe for a creamy and crunchy topping.

Storage Instructions:

Store leftover Frito corn salad in an airtight container in the refrigerator. It will keep for up to 3 days, but the Fritos will lose their crunch over time. For the best results, add the Fritos just before serving.

Important Note: Because of the mayonnaise, it’s crucial to keep the salad refrigerated to prevent spoilage. Don’t leave it out at room temperature for more than 2 hours.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients you use.

  • Calories: Approximately 350-450 per serving
  • Fat: 25-35 grams
  • Carbohydrates: 25-35 grams
  • Protein: 5-10 grams

This salad is relatively high in calories and fat due to the mayonnaise and cheese. If you’re watching your calorie intake, you can use light mayonnaise and reduced-fat cheese to reduce the calorie count.

Why This Recipe Works:

This Frito corn salad recipe is a classic for a reason! It’s quick, easy, and incredibly delicious. The combination of sweet corn, tangy tomatoes, crunchy Fritos, and creamy mayonnaise is simply irresistible. The addition of fresh vegetables like green bell pepper and red onion adds a nice crunch and freshness, while the black pepper and garlic powder provide a subtle savory flavor.

The key to this recipe is to add the Fritos just before serving. This ensures that they stay nice and crunchy. If you add them too early, they’ll get soggy and the salad won’t be as enjoyable.

This recipe is also very versatile. You can easily customize it to your liking by adding different ingredients or adjusting the seasonings. Whether you’re looking for a quick and easy side dish for a barbecue

Frito Corn Salad

Conclusion:

This Frito Corn Salad isn’t just another side dish; it’s a flavor explosion waiting to happen! Seriously, the combination of sweet corn, creamy dressing, and that irresistible Frito crunch is something you absolutely have to experience. It’s the perfect blend of textures and tastes that will have everyone coming back for seconds (and maybe thirds!). I know I always do!

Why is this a must-try? Because it’s incredibly easy to make, requires minimal ingredients (most of which you probably already have on hand), and it’s a guaranteed crowd-pleaser. Whether you’re heading to a potluck, firing up the grill for a barbecue, or just looking for a quick and satisfying side for a weeknight dinner, this salad has you covered. Forget boring salads; this one brings the party!

But the best part? It’s totally customizable! Feel free to experiment with different variations to make it your own. For a spicier kick, add a pinch of cayenne pepper or a finely diced jalapeño. If you’re a cheese lover (and who isn’t?), try incorporating some shredded cheddar, Monterey Jack, or even crumbled cotija cheese. Want to add some protein? Grilled chicken or black beans would be fantastic additions.

Here are a few serving suggestions to get you started:

* As a side dish: This salad pairs perfectly with grilled burgers, hot dogs, chicken, or ribs. It’s also a great complement to tacos or enchiladas.
* As a topping: Spoon it over nachos for an extra layer of flavor and crunch. It’s also delicious on top of baked potatoes or sweet potatoes.
* As a dip: Serve it with tortilla chips for a fun and festive appetizer.

Don’t be afraid to get creative and experiment with different ingredients and flavors. The possibilities are endless! I’ve even tried adding a little bit of crumbled bacon before, and let me tell you, it was a game-changer!

I’m so confident that you’re going to love this Frito Corn Salad that I urge you to try it out as soon as possible. It’s a recipe that’s been passed down in my family for years, and it’s always a hit. It’s simple, delicious, and guaranteed to bring a smile to your face.

So, what are you waiting for? Gather your ingredients, follow the easy steps, and get ready to enjoy a truly unforgettable salad experience. And most importantly, don’t forget to share your creations and experiences! I’d love to hear what variations you come up with and how much everyone enjoyed it. Tag me in your photos on social media – I can’t wait to see your culinary masterpieces! Let me know if you added anything special to your Frito Corn Salad! Happy cooking!


Frito Corn Salad: A Delicious & Easy Recipe

A crowd-pleasing Frito Corn Salad with sweet corn, creamy mayonnaise, cheddar cheese, and crunchy Fritos. Perfect for potlucks, barbecues, or a quick snack!

Prep Time15 minutes
Cook Time0 minutes
Total Time135 minutes
Category: Lunch
Yield: 8-10 servings
Save This Recipe

Ingredients

  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can creamed corn, not drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
  • 1 green bell pepper, finely chopped
  • 1/2 red onion, finely chopped
  • 1 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 1 (10 ounce) bag Fritos corn chips, crushed
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Optional: 1/4 cup chopped fresh cilantro
  • Optional: Jalapeño peppers, finely diced, to taste

Instructions

  1. Prepare the Corn: In a large bowl, combine the drained whole kernel corn and the undrained creamed corn.
  2. Add Tomatoes and Chilies: Add the undrained can of diced tomatoes and green chilies (Rotel).
  3. Incorporate Vegetables: Add the finely chopped green bell pepper and red onion to the bowl.
  4. (Optional) Add Cilantro and Jalapeño: If using, add the chopped cilantro and finely diced jalapeño peppers to taste.
  5. Add Mayonnaise and Cheese: Add the mayonnaise and shredded cheddar cheese to the bowl.
  6. Season: Season with black pepper and garlic powder.
  7. Mix: Gently stir all ingredients together until well combined.
  8. Chill: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  9. Add Fritos: Just before serving, add the crushed Fritos corn chips to the salad.
  10. Serve: Gently stir the Fritos into the salad and serve immediately.

Notes

  • Spice it up! Add a pinch of cayenne pepper or a dash of hot sauce to the salad for an extra kick.
  • Add some protein! Cooked and crumbled bacon, shredded chicken, or black beans would be delicious additions to this salad.
  • Make it vegetarian! Omit the cheese and add some diced avocado for a creamy, vegetarian-friendly version.
  • Use different chips! While Fritos are the classic choice, you can experiment with other types of corn chips, like Doritos or Tostitos.
  • Make it ahead of time! You can prepare the salad base (without the Fritos) up to 2 days in advance. Just store it in an airtight container in the refrigerator. Add the Fritos just before serving.
  • Adjust the sweetness! Some people like to add a tablespoon or two of sugar to the salad. If you prefer a sweeter salad, feel free to add some sugar to taste.
  • Use fresh corn! If you have fresh corn on hand, you can use that instead of canned corn. Just cook the corn until it’s tender, then cut it off the cob. You’ll need about 2 cups of cooked corn.
  • Add some herbs! Besides cilantro, you can also add other fresh herbs, like parsley or chives.
  • Make it a dip! Serve this salad with tortilla chips for a delicious and easy dip.
  • Control the salt! Taste the salad before adding any additional salt. The Fritos and cheese already contain salt, so you may not need to add any more.
  • Important: Add the Fritos just before serving to prevent them from getting soggy.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Safety: Keep refrigerated to prevent spoilage. Do not leave at room temperature for more than 2 hours.

July 2, 2025 by Melissa

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