FRITO CORN SALAD – A Crunchy Crunch Salad


“I tried this at a Christmas brunch the quilt guild had. I had to hunt down the one who brought this in and get the recipe.”



Top Reviews:

This is a favorite in our home! I make it fairly often. The only things I do differently is I use frozen corn (thawed of course), and I add 1/3 c. chopped cilantro!

I make a version of this and it is amazing! Mine calls for only 1 can of corn, a can of black beans (rinsed and drained), yellow pepper in addition to the red and green, and honey bbq Frito twists instead of the chili cheese. Just throwing it out there for those looking to tweak it

This was delicious and I will make again. But I am puzzled by the 15 servings…I relied on that and ended up with not enough. As written, the recipe serves about 8 people with moderate helping sizes.

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


In a medium bowl, whisk together mayonnaise, lime juice and taco seasoning until combined.
In a large bowl, toss together corn kernels, cheddar cheese, green pepper and red onion, mixing until combined.
Pour mayonnaise dressing over corn mixture, tossing until everything is thoroughly coated, then, before serving, top with fritos.
Taste and adjust seasoning, if necessary.

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