Frito Corn Salad

Fun, flavorful and unexpectedly fresh, Frito corn salad isn’t your typical barbecue side dish. While it’s filled with hearty summer vegetables like corn and red bell peppers, it’s the crushed-up crunchy corn chips that really make the dish (with a little Mexican cheese, tangy mayo and bright cilantro folded in to bring the flavors together). It’s a fantastic switch-up from the usual sides for burgers, hot dogs, ribs and barbecue recipes. Mix up the salad the day before serving it, but wait to add the crushed Fritos. It keeps them crispy!

Ingredients for Frito Corn Salad

• Canned whole-kernel corn: You can use fresh or frozen corn. If using frozen corn, either boil it or put it in the microwave to quickly thaw it, then drain it completely until no excess water comes off.
• Mexican cheese blend: Grated Mexican cheese from the store makes this dish a snap to put together, but I highly recommend shredding your cheese fresh from the block whenever you can. Bagged shredded cheese contains cellulose, an anti-caking agent that affects the texture and flavor of the cheese.
• Sweet red pepper: A bright red bell pepper adds much-needed color to an otherwise beige dish. Its mild sweetness pairs beautifully with the corn and offsets some of the chips’ saltiness.
• Mayonnaise: There’s just enough tangy mayo here to hold the ingredients together without making the salad mayo-heavy. Grab the best mayo from the store, or substitute sour cream if you prefer a tangier taste.
• Chili cheese-flavored corn chips: While we recommend seasoned corn chips, you can use regular corn chips if that’s all you can find at the store. Just add a dash of taco seasoning. Want to cut back on salt? Buy the low-salt Frito chips at the store. My family loves them!
• Fresh cilantro: While optional, fresh cilantro adds a fresh, clean, citrusy flavor to this dish, and it’s a pretty garnish. Win-win!

Directions

Step 1: Combine the ingredients

In a large bowl, combine the drained corn, shredded Mexican cheese, chopped red pepper, mayonnaise, salt and pepper. Cover the bowl with storage wrap and chill the salad until you’re ready to serve it.

Editor’s Tip: Don’t add the corn chips just yet! They’ll soften too much and become mushy.

Step 2: Add the corn chips

Just before serving the salad, stir in the crushed corn chips. If desired, sprinkle the salad with cilantro.

Editor’s Tip: Your bowl might look a little messy from all that mixing. After adding the corn chips and before garnishing with cilantro, transfer the corn salad with Fritos to a pretty serving bowl.

Frito Corn Salad Variations

• Add fresh lime juice: A dash of lime juice brightens the flavors in this dish. Start by squeezing a quarter of a lime, then stir the salad, taste it, and add more as needed. It’s easier to add lime juice gradually than it is to make the salad less sour.
• Turn up the heat: Love spice? Garnish the salad with thinly sliced jalapenos, mix in spicy taco seasoning, stir in pickled jalapeno juice, drizzle in hot honey, or use shredded pepper jack cheese instead of a Mexican blend.
• Try another cheese: Instead of a Mexican blend, try Colby Jack, shredded mozzarella, Monterey Jack or the best shredded cheddar cheese.
• Include more veggies: Feel free to fold in more veggies or herbs, like sliced scallions, diced red onions, diced jalapenos, halved cherry tomatoes or minced chives. They add pretty colors, and people are more likely to go for the side dishes that look appealing!

How to Store Frito Corn Salad

Frito corn salad is really best enjoyed fresh, but if you do have leftovers, store them in an airtight container in the fridge. If you think you’ll have leftovers, we recommend not mixing the chips into the salad immediately. Instead, add them to each serving as needed.

Can you make Frito corn salad ahead of time?

Yes, you can make Frito corn salad a few hours before serving it, without adding the chips. They’ll get soggy otherwise. Keep the salad stored, covered, in the fridge, then add the chips just before serving it.

Frito Corn Salad Tips

Can I use fresh or frozen corn instead of canned corn?

Yes, you can use fresh or frozen corn instead of canned corn here. If it’s summer, then it’s corn season! Fresh corn on the cob—raw, grilled or boiled—would taste best here. If you’re keen on buying frozen corn, let it thaw overnight in the fridge, then drain the excess water. Instead of sweet corn or bi-color corn, feel free to try fire-roasted corn for a little smokiness. It’s perfect with barbecue sides!

Can I make this Frito corn salad vegan?

Yes, you can make Frito corn salad vegan by using vegan mayonnaise and dairy-free cheese. Most corn chips should be vegan, but double-check the ingredients before you buy them. Serve vegan corn chip salad with other summery vegan sandwiches, like grilled veggie burgers or lentil-based vegan sloppy Joes.

Can I use the Frito chips as dippers instead?

Yes, you can absolutely leave out the Frito chips and use them as dippers instead. Frito chips are the perfect shape to scoop up the salad. You could also set out tortilla chips or crackers instead. Mixing the chips into the salad gives every bite a nice crunch, but it’s up to you to decide how you’d like to serve it. If you leave the chips out, use a little less mayo and cheese in the salad.