If you are looking for the perfect side dish for BBQs, and carry-ins, this Frito corn salad recipe is for you! It is simple to make and is filled with crowd pleasing flavor.
Adding corn chips to a corn salad is about as Midwestern as you can get. And you know what? It is good!
The funny thing is, this isn’t one of the recipes I grew up with or anything. We got the idea from Val over at Corn, Beans, Pigs, and Kids several years ago.
My mom served it at a hog roast and it was a huge hit. Of course, we should have known it would be.
Frito salad with homemade Catalina dressing has been a favorite for decades and we love a good summer corn salad. So a corn salad with green peppers, red onions, and Fritos was bound to be a hit.
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For those of you who don’t think this qualifies as a salad, you should know that I also count orange pretzel salad as a side dish. In a pinch a fluff salads counts as well, so this isn’t the worst of it! 🤪
I used frozen corn because it is delicious and easy. You can also use drained canned corn or parboiled fresh corn if you would like.
I used Chili Cheese Fritos for even more flavor, but you can use plain if you prefer. Just make sure to add them right before serving so that they are still crunchy.
Of course you can also play with different kinds of cheese. We like using cheddar, but pepper jack would be a great way to add more spice if you want a bit of kick.
This is one of those that if you know, you know. If you aren’t sure, try it and you will find out!
Frito Corn Salad
Ingredients
- 12 ounces frozen corn thawed and drained
- ½ cup green bell pepper diced
- ½ cup red onion diced
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- 5 ounces chili cheese Fritos lightly crushed
Instructions
- Mix together ½ cup green bell pepper, ½ cup red onion, ½ cup mayonnaise, 1 cup shredded cheddar cheese, in medium bowl.
- Add 12 ounces frozen corn and stir to coat.
- Cover and refrigerate for at least an hour or overnight.
- Lightly crush the 5 ounces chili cheese Fritos and stir in just before serving.
Notes
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