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Fritos Corn Salad
Alyssa

Fritos Corn Salad

Experience the ultimate summer side dish with our Fritos Corn Salad. It's quick, colorful, and packed with a mix of sweet corn, creamy cheese, and crunchy Fritos. Perfect for your next BBQ or family gathering!
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Prep Time 15 minutes
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 15 ounce cans whole kernel corn, drained: Provides a sweet, crisp base.
  • 1 red bell pepper finely diced: Adds a vibrant color and a mild, sweet flavor.
  • 2 cups shredded Mexican blend cheese: Offers creaminess and a slight tang.
  • 1 cup mayonnaise: Binds the ingredients with its creamy texture.
  • ¼ teaspoon black pepper: Enhances the overall flavors.
  • 1 9.25 ounce bag Chili Cheese Fritos, lightly crushed: Introduces a spicy kick and a crunchy texture.
  • Fresh cilantro for garnish (optional): Adds a burst of freshness and color.

Method
 

  1. Prepare the Base: In a large mixing bowl, combine the drained corn and finely diced red bell pepper.
  2. Add Creaminess: Mix in the shredded Mexican blend cheese, mayonnaise, and black pepper until everything is well combined.
  3. Final Touch: Just before serving, stir in the lightly crushed Chili Cheese Fritos to maintain their crunch.
  4. Garnish and Serve: Sprinkle fresh cilantro over the top for an added touch of freshness and visual appeal.

Notes

  • Storage: Store the salad in an airtight container in the refrigerator. It’s best eaten within 3-4 days.
  • Serving: If possible, let the salad sit at room temperature for about 5 minutes before serving to take the chill off.
  • Make-ahead: Mix all the ingredients except for the Fritos ahead of time and store in the fridge. Add the Fritos just before serving.