This easy Frito corn salad recipe is a no-cook side dish made with Chili Cheese Fritos, sweet corn, taco seasoning, and sharp cheddar. Ready in 10 minutes and great for cookouts, potlucks, and weeknight grilling.
Ingredients
- ½ cup sour cream
- ½ cup mayonnaise
- 1 packet taco seasoning, (1 ounce)
- 2 (15 oz) cans whole kernel corn, drained
- 1 green bell pepper, diced (or red)
- ½ red onion, diced
- 8 oz sharp cheddar cheese, shredded
- 1 (9 oz) bag Chili Cheese Fritos, lightly crushed
Instructions
- In a large bowl, stir to combine the sour cream, mayo, and taco seasoning.
- Add in the corn, diced bell peppers, red onion, shredded cheddar, and Fritos. Stir well to combine.
- Serve immediately.
Notes
To Make-Ahead: Stir the salad together without the Fritos and refrigerate for up to 24 hours. Fold in the lightly crushed Fritos right before serving to keep the crunch.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Please note that the Fritos will soften over time, changing the texture of the salad.
Nutrition
Calories: 403kcal | Carbohydrates: 30g | Protein: 9g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 776mg | Potassium: 198mg | Fiber: 2g | Sugar: 2g | Vitamin A: 679IU | Vitamin C: 13mg | Calcium: 212mg | Iron: 1mg
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