Frito Corn Salad

This Frito corn salad is a crunchy, creamy, flavor-packed side dish that comes together in 10 minutes with no cooking. A bag of Chili Cheese Fritos, two cans of sweet corn, taco seasoning, and sharp cheddar bring bold flavor and crunch. It is the kind of recipe you make once and then bring to every cookout for the rest of the summer.

It pairs with almost any summer meal, like slow cooker BBQ beef, hamburgers, and slow cooker hot honey chicken sandwiches. Whip it up in the morning, keep the Fritos separate, and stir them in right before serving.

The chili cheese Fritos are what take this from a basic corn salad to the kind of dish that disappears first at potlucks. Combine that with the creamy taco-seasoned dressing, sharp cheddar, and a crunchy bell peppers, and you have a side dish people will ask you to bring back next time.

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• For the dressing — Sour cream, mayonnaise, and a packet of taco seasoning.
• Whole kernel corn — Drain the cans well so the dressing stays thick. Fresh corn or cooked, drained, and cooled frozen corn works too.
• Bell pepper — I use half a red and half a green pepper for a pop of color. But you can use one or the other.
• Red onion — Dice it small so every bite gets a little.
• Sharp cheddar cheese — Grate it from a block for best flavor.
• Chili Cheese Fritos — Crush the corn chips lightly so they are a bit more bite-sized but still have crunch. Regular Fritos or Fritos scoops work if you cannot find the chili cheese flavor.

How to Make Frito Corn Salad

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: In a large bowl, whisk the sour cream, mayo, and taco seasoning until the dressing is smooth and combined.

Step 2: Combine corn, diced bell pepper, red onion, shredded cheddar, and Fritos with the dressing. Stir until everything is coated.

Storage

Refrigerator: Store leftovers in an airtight container in the fridge for up to 2 days. The Fritos will soften the longer they sit, so leftovers will not be as crunchy as the first serving.

Freezer: This salad does not freeze well. The creamy dressing and fresh vegetables both lose texture once thawed.

Additions and Variations

• Add heat: Stir in a drained can of Rotel or a diced jalapeno for a kick.
• Bulk it up with beans: A drained can of black beans adds protein and color.
• Different cheese: Swap the cheddar for pepper Jack. A Mexican blend works too.
• Lighter dressing: Use plain Greek yogurt in place of the sour cream.
• Fresh cilantro: Toss in a some chopped cilantro right before serving.

More Summer Side Dish Recipes

• Copycat Chick-fil-A Coleslaw
• Slow Cooker Corn on the Cob
• Tri Color Pasta Salad
• Slow Cooker Cowboy Beans