Description
Frito Corn Salad is a vibrant, crunchy, and creamy summer side dish combining sweet fresh corn, zesty lime dressing, shredded cheddar, and the salty crunch of Fritos. Perfect for barbecues, picnics, or weeknight dinners, this easy-to-make salad offers a colorful, refreshing balance of flavors and textures that will delight any crowd.
Ingredients
Scale
Vegetables & Herbs
- 2 cups fresh or thawed frozen corn kernels
- 1/2 cup diced red bell pepper
- 1/4 cup chopped green onions
- 2 tablespoons chopped cilantro (optional)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice
- Salt, to taste
- Black pepper, to taste
Other Ingredients
- 1 cup shredded cheddar cheese
- 1 cup Fritos corn chips, crushed (add just before serving)
Instructions
- Prepare Fresh Ingredients: Cut kernels off fresh corn cobs or thaw frozen corn. Dice the red bell pepper and finely chop green onions and cilantro to ensure flavor in every bite.
- Make the Dressing: In a mixing bowl, combine mayonnaise, sour cream, fresh lime juice, salt, and pepper. Whisk well until smooth and creamy.
- Mix Ingredients Together: Add the corn, diced red bell pepper, green onions, chopped cilantro, and shredded cheddar cheese to the bowl with dressing. Gently fold them together until well coated.
- Add Fritos Last: Just before serving, lightly crush the Fritos and fold them into the salad to preserve their crunch and prevent sogginess.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled for the best taste.
Notes
- Use fresh corn and crisp vegetables for best texture and flavor.
- Add Fritos at the last minute to keep them crunchy.
- Adjust mayo and sour cream amounts to control creaminess.
- For extra depth, lightly toast corn kernels before mixing.
- Keep the salad chilled before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg