Crunchy Frito Corn Salad (a.k.a. the Dish That Never Makes It to Leftovers)

I’m gonna be honest with you—this salad isn’t fancy. It won’t win any Michelin stars. Heck, it barely qualifies as a “salad” if you ask the lettuce purists.

But you know what?

It’s the first thing gone at every cookout.

I first tasted this little bowl of joy at a Fourth of July potluck years ago. My friend Karen brought it in a big ol’ Tupperware and said, “Try this, you’ll thank me later.” I did. I did thank her. Then I asked for the recipe, made it the next weekend, and now it’s in my regular summer rotation like sweet tea and watermelon.

There’s just something magical about the way those salty Fritos mingle with the sweet corn and creamy dressing. You get a little crunch, a little tang, a whole lotta yum—and before you know it, your plate’s empty and you’re back for seconds.

Let’s get into it, shall we?

Why You’ll Want to Make This Over and Over Again

• That CRUNCH. You don’t expect it, and then you can’t get enough.

• It’s low-effort, high-reward. Toss a few things in a bowl and boom—instant crowd-pleaser.

• You can make it with pantry stuff. Corn, mayo, chips… you probably already have half of it.

• People go nuts for it. There’s always someone hovering near the bowl with a spoon.

• Great for feeding a crowd. Or just yourself. No judgment.

What You’ll Need (And How to Wing It If You Don’t Have Everything)

Here’s the thing—this salad is forgiving. Like your favorite pair of stretchy jeans. It’s hard to mess up.

• 2 (15 oz) cans of corn – Drain it well. You can use fresh or frozen, but I usually just crack open a can and call it a day.

• 2 cups shredded sharp cheddar – Go for the good stuff. Or whatever’s in your fridge. Colby Jack? Sure. Pepper Jack? Oh yes.

• 1 bag of Fritos – I use the original, but BBQ or Chili Cheese are chef’s kiss too.

• 1 green bell pepper – Adds color and crunch. If you hate green peppers, swap in red or skip it.

• ½ cup diced red onion – Soaks up the flavor like a sponge. You could also use green onions if you want a milder bite.

• 1 cup mayonnaise – Duke’s if you’re Southern, Hellmann’s if you’re not.

• 1 tablespoon lime juice – Just enough zing. Fresh is lovely, but the bottle in the fridge works just fine.

• 1 tablespoon taco seasoning – The little packet kind is fine. Or toss in some cumin, garlic powder, and chili powder if you’re feeling DIY.

Let’s Put It Together (It’s Honestly Foolproof)

1. Mix the dressing:
   In a medium bowl, stir together the mayo, lime juice, and taco seasoning. It should be creamy and a little zippy.

2. Toss the goodies:
   In a big bowl, mix your corn, cheese, chopped green pepper, and red onion. Take a second to admire how colorful it looks.

3. Dress it up:
   Pour that creamy dressing all over and give everything a good stir. Make sure every little kernel gets some love.

4. Add the Fritos last minute.
   I can’t stress this enough—do not add the Fritos until you’re about to serve. You want them crisp and happy, not soggy and sad.

5. Taste it:
   Does it need a pinch of salt? A little more lime? Go ahead and tweak it.

A Few Fun Twists (Because We’re Not Always in the Mood for the Same Thing)

You know me—I never leave a recipe alone. If you’re feeling a little creative (or just cleaning out the fridge), try these:

• Southwest Vibes: Add black beans, diced avocado, and a sprinkle of cilantro.

• Spicy Crunch: Mix in pickled jalapeños or a dash of hot sauce in the dressing.

• Make it a Meal: Add shredded chicken or crumbled bacon. Or both. I won’t stop you.

• Extra Veggies: Cherry tomatoes, chopped cucumber, even shredded carrots. It’s still a “salad,” right?

Make-Ahead & Leftovers (If You’re Lucky Enough to Have Any)

This salad doesn’t sit well with the chips mixed in, so if you’re prepping ahead of time:

• Mix everything except the Fritos and stash it in the fridge. Add chips when you’re ready to eat.

• Leftovers will be softer, but still tasty. Think of it as a chunky dip—grab some tortilla chips and dig in.

• If you’re packing it for lunch the next day, keep a little baggie of chips on the side. That first crunch? Worth it.

The Last Word (And an Invitation)

Listen—I know it sounds a little silly. Corn and Fritos? Really?

Yes. Really.

This salad is the life of the party. It’s goofy, it’s bold, it’s not pretending to be anything fancy. But it delivers every time.

So go ahead—bring it to your next potluck, picnic, or Tuesday night dinner. Watch what happens. You’ll be fighting off folks with a spoon.

And hey—if you make it, I really want to hear about it. Did you add your own twist? Did your husband eat half the bowl before it hit the table? Leave a comment or send me a message. I love hearing your kitchen stories—they’re the best part of this whole food blogging thing.

Until next time,

Frito Corn Salad

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Potluck, Side Dish

Cuisine American, Tex-Mex

Ingredients

  

• 2 (15 oz.) cans whole corn kernels, rinsed and drained
• 2 cups sharp cheddar cheese, grated
• 1 (10.25 oz.) bag Fritos or corn chips, plus more for garnish
• 1 green bell pepper, diced and seeds removed
• 1/2 cup red onion, diced
• 1 cup mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon taco seasoning

Instructions

 

• In a medium bowl, whisk together mayonnaise, lime juice, and taco seasoning until smooth. Set aside.
• In a large bowl, toss together corn, cheddar cheese, diced green pepper, and red onion until evenly mixed.
• Pour the dressing over the corn mixture and gently stir until everything is well coated.
• Just before serving, fold in the Fritos and toss to combine. Reserve some for garnish, if desired.
• Taste and adjust seasoning as needed. Serve immediately for best texture.

Notes

Fold in the Fritos just before serving to keep them crispy. Can be made ahead and chilled, adding chips last minute.

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