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Fritos corn salad with corn, tomatoes, bell peppers, green onion, cilantro, and Fritos in a spiced creamy dressing. This is a salad no one will forget.
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Fritos Corn Salad

Fritos Corn Salad with canned corn, bell peppers, tomatoes, cilantro, and green onion in a creamy spiced dressing and topped with Fritos corn chips! This is one salad that no one will forget!
Course Salad
Cuisine American
Keyword corn salad, corn salad with fritos chips, fritos corn salad, side dish recipe
Prep Time 20 minutes
Servings 16 side dish servings
Calories 349kcal
Author Jessica

Ingredients

Fritos Corn Salad

  • 3 cans (15 oz) sweet yellow corn drained well
  • 2 cups shredded cheddar cheese
  • 4 roma tomatoes seeded and chopped
  • 1 orange bell pepper chopped small
  • 1 yellow bell pepper chopped small
  • 1 bunch green onions thinly sliced, about 1/2 cup
  • 1/2 cup chopped cilantro
  • 1 bag (14.25 oz) Fritos Corn Chips OR Fritos Chili Cheese Corn Chips

Creamy Spiced Dressing

  • 1 cup mayonnaise
  • juice of 1 lime about 2 tablespoons
  • ½ teaspoon cumin
  • ½ teaspoon chili powder

Instructions

  • In a large mixing bowl combine corn, shredded cheese, chopped tomatoes, orange bell pepper, yellow bell pepper, green onions, and cilantro. Stir together to combine.
  • In a small bowl, whisk together the mayonnaise, lime juice, cumin, and chili powder until combined and creamy. Pour over the corn salad and mix well.
  • If serving right away, take the bag of Fritos chips and crush the chips into large pieces. You don't want to make Fritos crumbs. You want the larger Fritos chip pieces in the salad. Pour the chips into the salad and mix well.
  • If you want the salad to be cold, then refrigerate the corn salad (2 hours before serving is best) then wait to add the crushed Fritos chips until just before serving.
  • ** Leftovers keep well and the Fritos do get soggy, but somehow even with the soggy Fritos we still eat leftovers until they're gone.

Notes

I prefer this corn salad cold. I prepare it all the way until the Fritos chips, I cover it with a lid, and refrigerate for 2 hours. After 2 hours I add the chips and serve it. You don't want to refrigerate it for too long or else the dressing thickens up and it is not as creamy. 
I love the flavor of the chili cheese Fritos but it can be a bit spicy if serving kids. So I normally always use regular Fritos Corn Chips. If I do use the Chili Cheese Fritos then I reduce the chili powder to 1/4 teaspoon to reduce the spice. If you want the heat and spice then use both chili cheese Fritos and chili powder. 

Nutrition

Calories: 349kcal | Carbohydrates: 28g | Protein: 7g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 445mg | Potassium: 230mg | Fiber: 2g | Sugar: 2g | Vitamin A: 673IU | Vitamin C: 33mg | Calcium: 151mg | Iron: 1mg