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Creamy Frito Corn Salad

This creamy Frito corn salad combines sweet corn, crunchy Fritos, cheddar cheese, and a tangy dressing for a quick, crowd-pleasing side perfect for potlucks and summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8
Course: Appetizer, Salad, Side Dish
Cuisine: American, Southern-Inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 4 cups fresh or canned corn kernels
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup crushed Fritos
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1 tbsp sugar
  • Salt and pepper to taste
Optional Add-ins
  • Cooked bacon bits
  • Chopped green onions
  • Diced jalapeño for heat
  • 1/2 tsp smoked paprika
  • A squeeze of fresh lime juice for zing

Equipment

  • Large mixing bowl
  • Small bowl for dressing
  • Cutting board and knife
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Cheese grater (if shredding cheese yourself)

Method
 

  1. Prepare the Corn: If using fresh corn, cook and cool the kernels. If using canned, drain thoroughly.
  2. Mix the Dressing: In a large bowl, combine mayonnaise, sour cream, sugar, salt, and pepper.
  3. Add Veggies: Stir in the diced red bell pepper and red onion.
  4. Combine Salad: Add the corn and half of the shredded cheddar cheese. Mix gently until well-coated.
  5. Add Fritos: Just before serving, fold in crushed Fritos for crunch.
  6. Garnish: Sprinkle remaining cheese, optional bacon bits, or green onions on top.
  7. Chill & Serve: Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.

Notes

Creamy Frito Corn Salad – Helpful Tips

Cooking Tips & Techniques
Use a mix of canned, frozen (thawed), or fresh grilled corn — grilled corn adds a smoky depth of flavor.
Mix the creamy dressing (mayonnaise, sour cream, lime juice, and seasonings) separately before folding it into the salad for even coating.
Add crushed Fritos right before serving to keep their signature crunch.
Chill the salad for at least 30 minutes before serving so the flavors meld together.
For extra zest, toss in a pinch of chili powder, smoked paprika, or cayenne pepper.
Serving Suggestions
Serve as a side dish for BBQs, potlucks, or taco nights — it pairs especially well with grilled meats.
Top with extra cheese, jalapeño slices, or chopped cilantro for a fresh pop of flavor.
Scoop with tortilla chips or serve in lettuce cups for a fun appetizer twist.
Pile into tacos, burritos, or over nachos for a crunchy, creamy upgrade.
Make-Ahead & Storage
Make-Ahead: Mix the salad up to a day in advance but keep the Fritos separate until just before serving.
Refrigerator: Store leftovers in an airtight container for up to 3 days. The Fritos will soften, but the flavor will still be delicious.
Freezer: Not recommended — the creamy base and corn don’t freeze well.
Reheat: Best enjoyed cold or at room temperature — no reheating required.
Tasty Variations to Try
Southwest Kick: Add black beans, diced avocado, and jalapeños for extra flavor and texture.
Cheesy Twist: Stir in shredded cheddar or crumbled cotija cheese.
Spicy Ranch Style: Swap mayo for ranch dressing and add hot sauce for a tangy kick.
Bacon Lovers: Fold in crispy bacon bits for a smoky crunch.
Tex-Mex Vibe: Add taco seasoning to the dressing and serve with lime wedges.