There are great summer salads, and then there’s this one. Cool, creamy, crunchy, and full of color, this Frito Corn Salad is the dish that disappears first at every BBQ, potluck, or picnic. It’s delightfully casual but packed with flavor — sweet corn, sharp cheddar, a tangy taco-lime dressing, and the salty, toasty crunch of golden Fritos.
Frito Corn Salad Ingredients
Pictured Ingredients:
30 oz frozen yellow corn, 1½ cups shredded sharp cheddar, ¾ cup diced green bell pepper, 1 cup mayonnaise, 5 cups Fritos Chili Cheese (see notes for substitutions)
Seasonings:
1 tbsp taco seasoning, 2 tsp fresh lime juice, ½ tsp salt, ¼ tsp black pepper. Use a homemade taco seasoning if you prefer to control the ingredients.
Corn Substitutions
Fresh corn on the cob: Use about five to six ears, boiled or grilled, then cut from the cob. You’ll need roughly 4½ to 5 cups of kernels.
Canned corn: Use two 15.25 oz cans, drained well. Canned corn is softer and sweeter than frozen, so pat it dry to avoid extra moisture.
How To Make This Frito Corn Salad
STEP ONE: In a large mixing bowl combine the yellow corn, shredded sharp cheddar, and diced green bell pepper. Set aside.
STEP TWO: In a small bowl whisk together the mayonnaise, taco seasoning, lime juice, salt, and black pepper until smooth.
STEP THREE: Pour the mayonnaise dressing over the corn mixture and stir until everything is evenly coated. Cover and refrigerate for at least 1–2 hours to let the flavors meld and the salad chill.
STEP FOUR: Just before serving, gently fold 4½ cups of crushed Fritos into the chilled salad. Reserve the remaining ½ cup and sprinkle it on top for garnish. Serve immediately so the chips stay crisp.
How to Serve
For best flavor: Taste right after mixing and you may find it mild — chilling is important. Give the salad at least an hour in the refrigerator to develop flavor, then adjust salt or seasoning if needed.
Serving ideas
- Serve in a wide shallow bowl so the chips on top are visible and easy to grab.
- Garnish with cilantro sprigs, crumbled cotija, or an extra squeeze of lime for brightness.
- This salad pairs well with BBQ chicken, grilled beef, tacos, or any casual picnic foods. It also complements classic sides like potato salad and macaroni salad.
Storage & Make-Ahead Tips
- Prepare the base salad and chill it up to 24 hours ahead. Keep the Fritos separate until just before serving.
- If bringing this to a potluck, store the Fritos in a sealed bag and stir them in on arrival.
- Leftovers are still tasty the next day, though the chips will soften. Add a fresh handful of Fritos on top to restore crunch.
More Corn Salad Recipes
- Classic Corn Salad Recipe
- Mexican Corn Salad Recipe
- Mexican Street Corn Pasta Salad Recipe
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Frito Corn Salad
Ingredients
- 30 ounces frozen yellow corn, thawed and drained (three 10-ounce bags)
- 1 ½ cups shredded sharp cheddar cheese
- ¾ cup diced green bell pepper
- 1 cup mayonnaise
- 1 tablespoon taco seasoning
- 2 teaspoons fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 cups Fritos Chili Cheese corn chips, roughly crushed (divide: 4½ cups mixed into salad and ½ cup for garnish)
Instructions
- Combine the corn, shredded cheddar, and diced green bell pepper in a large bowl.
- In a small bowl whisk together mayonnaise, taco seasoning, lime juice, salt, and black pepper until smooth.
- Pour the dressing over the corn mixture and stir to coat. Cover and refrigerate for at least 1–2 hours or until chilled.
- When ready to serve, fold 4½ cups of crushed Fritos into the chilled salad, then sprinkle the remaining ½ cup on top. Serve immediately so the chips remain crisp.
Notes
- You can substitute red bell pepper for a sweeter flavor and brighter color, or use a mix of both colors.
- Finely diced jalapeño adds a spicy kick if you like heat.
- If using canned corn, use two 15.25 oz cans, drained.
- Sharp cheddar adds bold flavor, but medium, mild cheddar, or Colby-Jack work well too.
Nutrition
Carbohydrates: 55 g |
Protein: 12 g |
Fat: 48 g
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