Summer is all about soaking up the sun, lounging with family and friends, and plunging into meals that burst with flavor without taking hours of prep work. Whether you’re hosting a backyard BBQ, a dinner party with friends, or a spontaneous picnic, you need a recipe that is simple, delicious, and guaranteed to thrill the crowd. Enter Frito Corn Salad a vibrant, textured, creamy showstopper that’s going to be your warm-season favorite from this point forward.
Frito® Corn Salad
Equipment
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring Cups/Spoons
- 1 Rubber Spatula or Mixing Spoon
Ingredients
Main
- 1 10 ounce package frozen corn, thawed
- 1 cup shredded Cheddar cheese
- 1 cup creamy salad dressing such as Miracle Whip®
- ½ red bell pepper diced
- ½ green bell pepper diced
- ¼ red onion diced
- milk or as needed
- ground black pepper to taste
- ¼ cup corn chips such as Fritos®, or to taste
Instructions
- Mix corn, Cheddar cheese, salad dressing, bell peppers, onion, milk, and black pepper together in a bowl. Fold corn chips into salad just before serving to retain crunch.
Notes
This isn’t just a side dish; it’s a celebration in a bowl, blending sweet corn, crisp veggies, zesty flavors, and the irresistible crunch of Fritos. It’s the kind of recipe that disappears first at gatherings, leaving everyone raving and begging for the secret behind its magic. The best part? It’s so simple to whip up that you’ll feel like a culinary rockstar, even if you’re a beginner in the kitchen.
It’s what makes Frito Corn Salad so great: its flexibility to perform in any mood whether it’s a casual weeknight dinner, a festive holiday party, or a balmy summer afternoon on the patio. It’s flexible enough to be the star as a side, a dip, or even a light main course. With its bold flavors and vibrant colors, it’s the perfect solution to bottle up the spirit of summer and turn every meal into a party.
- Crowd-Pleaser: Disappears instantly at potlucks and barbecues.
- Versatile Vibes: Versatile enough to eat as a side, use as a dip, or serve as a main dish.
- Easy Prep: Minimal effort for maximum taste.
The Star Ingredients That Make It Shine
At the heart of Frito Corn Salad are a series of simple, down-to-earth ingredients that, when mixed together, become something truly magnificent. You don’t need to use anything otherworldly or extraordinary just a few simple things that you probably already have sitting in your pantry. Each component plays its part in building towards the creation of something that’s as nice to eat as it is to look at.
Purple Apple Slaw
Equipment
- 1 Chef’s knife For shredding cabbage, mincing onion, and dicing apples.
- 1 Large Mixing Bowl For tossing the slaw ingredients.
- 1 Small Mixing Bowl For whisking the dressing.
- 1 Whisk For emulsifying the dressing ingredients.
- 1 Vegetable Peeler For peeling apples.
Ingredients
Main
- ½ medium head red cabbage finely shredded
- ¼ cup finely minced white onion
- 2 Fuji apples peeled, cored and finely diced
- 1 cup mayonnaise
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 teaspoons sugar
- 2 tablespoons lemon juice
- 2 tablespoons milk
Instructions
- In a large serving bowl, toss together the cabbage, onion, and apples. In a small bowl, whisk together the mayonnaise, salt, pepper, sugar, lemon juice, and milk. Pour dressing over the cabbage mixture, and toss to coat. Chill until serving.
Notes
Sweet, summer corn is the foundation of this salad. Fresh corn off the cob is nicest when it’s fresh, with a ripe explosion of flavor, but canned or frozen will do for an all-year-round indulgence. Whatever you have, just drain it thoroughly too much water kills that wonderful Frito crunch. If you have some leftover grilled or boiled corn, this is the perfect way to give it new life.
Bell peppers add crunch and color, so each bite is a feast for the eyes as well as the taste buds. Classic red and green peppers are earthy and sharp, but add yellow or orange to the mix for a touch of sweetness. Chopped uniformly to equal the corn kernel size, they deliver an even bite each time. And finally, there’s the purple onion milder than its white or yellow cousins adds a touch of sweetness that holds everything together without overpowering the dish.
- Corn Options: Fresh, canned, or frozen all good.
- Pepper Versatility: Red, green, yellow, or orange for a pop of color and texture.
- Purple onion for understated, aromatic depth, Onion Balance.
The Creamy, Crunchy Magic of the Dressing and Fritos
The rich dressing is what keeps this salad intact as a cohesive, luxurious whole. Mayonnaise is the go-to base, giving a rich, creamy texture that enforces all the ingredients. You may use classic full-fat mayo, a reduced-fat version, or even vegan mayo to cater to dietary needs. For an added kick of acidity, some include a spoonful of sour cream, which adds a clean note that beautifully complements the sweet corn.
Cheese makes this salad pop, because let’s be real everything is better with cheese! Shredded cheddar is a classic crowd-pleaser with its strong, bold taste, but you can shake it up with Mexican cheese blend for a Southwestern flair or pepper jack for a spicy kick. The cheese melts slightly into the dressing, and the consistency is creamy, dreamy bliss that you simply can’t resist.
And then, the star of the show: Fritos! These corn chips bring the signature crunch that makes this salad unforgettable. Chili Cheese Fritos are a game-changer, infusing smoky, spicy notes that elevate the entire dish. If you’re using regular Fritos, a sprinkle of taco seasoning can add that extra zing. Just remember the golden rule add the Fritos right before serving to keep them crisp and avoid the tragedy of soggy chips.
- Dressing Versatility: Mayo, sour cream, or both for creaminess.
- Cheese Variety: Cheddar, Mexican blend, or pepper jack for diversity.
- Frito Finale: Add during serving time for maximum crunch.
Simple Steps to Salad Perfection
Making Frito Corn Salad is a breeze, which is why it’s a lifesaver for busy hosts. From start to finish, you’re looking at about 15 minutes of active prep time no cooking required! This makes it perfect for throwing together while the burgers are sizzling on the grill or as a last-minute addition to a potluck spread.
Chopped BLT Salad recipes
Equipment
- 1 Cutting Board
- 1 Chef’s knife
- 1 Large Mixing Bowl
- 1 skillet for cooking bacon
- 1 Whisk for dressing
Ingredients
Main
- 8 cups chopped Romaine lettuce
- 1 large avocado peeled, pitted, and diced
- 2 cups cherry tomatoes halved
- 12 slices lean center cut bacon
- 1 cucumber diced
- 6 ounces feta crumbled
- 3 tablespoons olive oil
- 1 lime juiced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook the lean center-cut bacon slices in a skillet over medium heat until uniformly crispy. Drain well on paper towels, then crumble and set aside.
- Wash and thoroughly dry the Romaine lettuce, then chop into bite-sized pieces. Halve the cherry tomatoes and dice the cucumber.
- Just before assembling, peel, pit, and dice the large avocado to prevent browning.
- Crumble the feta cheese into a bowl.
- Prepare the dressing: In a small bowl, whisk together the olive oil, fresh lime juice, salt, and pepper until well combined.
- In a large mixing bowl, combine the chopped Romaine lettuce, halved cherry tomatoes, diced cucumber, diced avocado, crumbled crispy bacon, and crumbled feta cheese.
- Pour the prepared dressing evenly over the salad ingredients.
- Gently toss all ingredients together until everything is uniformly coated with the dressing.
- Serve the Chopped BLT Salad immediately for the best texture and flavor.
Notes
Start by getting your veggies ready: dry out the corn (no extra liquid, seriously!), and chop your bell peppers and purple onion into tiny, even pieces about the same size as a corn kernel. This “uniform veggie magic” ensures every bite is in harmony and bursts with flavor. Mix the veggies, cheese, and creamy dressing in a big bowl together, stirring until they’re all well-coated and harmonious.
For the best results, chill the salad (not the Fritos) for an hour or two so the flavors can mingle. To serve, crush a bag of Fritos and spread them over the top, and gently stir. This final touch is what brings the dish to life, that ideal crunch that everyone is always coming back for seconds or thirds!
- Quick Prep: 15 minutes no-cooking.
- Chill Time: Optional refrigeration time contributes to flavor blending.
- Frito Timing: Add chips towards the end so they retain their crunch.
Make Your Frito Corn Salad Experience Your Own
One of the best things about Frito Corn Salad is how easily it can be customized. Think of it as a palette, just waiting for your own personal mark. Want to switch out dressings? Substitute with ranch for a spicy kick or stir in a spoonful of taco seasoning for rich, Southwestern flavor. A squeeze of fresh lime juice can instantly introduce brightness to the entire dish, slicing through richness with a wave of citrus freshness.
Spice lovers can spice things up with canned jalapeños for a hint of heat or go bold with a few slices of habanero for a fiery punch. For the non-spice fan, replace jalapeños with mild green chiles for all the taste without the heat. You can also think outside the cheese box replace cheddar with Monterey jack or a Mexican blend to celebrate the dish’s Southwestern roots.
Frito Chicken Casserole
Equipment
- 1 Large Saucepan For preparing the chicken mixture.
- 1 9×13 inch Casserole Dish For baking the casserole.
- 1 Cutting Board For chopping onion and cilantro.
- 1 Chef’s knife For preparing vegetables.
- 1 Spatula or Mixing Spoon For stirring and layering.
Ingredients
Main
- 1 tablespoon unsalted butter
- 1 small onion chopped
- 4 cups cubed cooked chicken breast
- 1 15.25 ounce can black beans, rinsed and drained
- 1 15.2 ounce can corn, drained
- 1 10.5 ounce can condensed cream of chicken soup
- 1 10 ounce can diced tomatoes and green chiles (such as RO*TEL®), undrained
- 1 4 ounce can chopped green chilies
- 1 4 ounce package cream cheese
- ⅓ cup chopped fresh cilantro
- 2 cups shredded Cheddar cheese
- 1 10 ounce bag chili and cheese flavored corn chips (such as Fritos® Chili Cheese® Corn Chips)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
- Add chicken, beans, corn, cream of chicken soup, tomatoes and chiles (with juice), green chiles, cream cheese, and cilantro. Cook until cream cheese has melted, about 5 minutes.
- Spread out 1/3 of the chips on the bottom of a 9×13 inch rectangular casserole dish. Top with 1/2 of the chicken mixture. Top chicken mixture with 1/3 of shredded Cheddar cheese. Repeat the layer. Top the 2nd layer with remaining 1/3 of the chips and remaining 1/3 of Cheddar cheese.
- Bake in the preheated oven until cheese has melted and is lightly browned, about 30 minutes. Remove from the oven, cover, and let sit for 30 minutes so it can set before cutting into squares. SoupLovingNicole
Notes
Need to make it more substantial? Add a can of rinsed black beans for extra protein or some diced tomatoes for a tart, acidic kick. Add shredded chicken or cooked shrimp as the main event to make this side dish a satisfying meal. The possibilities are endless so you can make the salad work for any gathering or function.
- Dressing Variations: Taco seasoning, ranch, or lime juice for added mix-ins.
- Spice Control: Jalapeños, habaneros, or mild chiles to taste.
- Hearty Add-Ins: Black beans, tomatoes, or protein for substance.
Serving Suggestions for Every Occasion
Frito Corn Salad is a chameleon, complementing any meal or party without a hitch. As a side dish, it’s the ideal mate for classic BBQ fare like burgers, hot dogs, or pulled pork, its citrusy bite cutting through richer meats. Serve it with tacos or fajitas for a crunchy, light side that makes the whole plate better.
Use as a dip and serve as an appetizer with it being a dip for tortilla chips or Frito Scoops your guests will be scooping it all night long! It’s also a suitable light main dish, especially with added grilled shrimp or chicken in it for a summer meal. Use it as a taco salad topping, great crunch that takes the meal to new heights.
To give a burst of color, garnish with fresh cilantro, more crushed Fritos, or diced jalapeños. Serve in a clear glass bowl to showcase the vibrant colors of the corn and peppers. For a speedy lunch, tailgating, or party during the holidays, this salad will be the star of the show.
- BBQ Buddy: Pairs well with hot dogs, burgers, or tacos.
- Dip Delight: Serve with tortilla chips or Frito Scoops.
- Garnish Goals: Garnish with jalapeños, cilantro, or additional Fritos for presentation.
Storing and Scaling Tips
Frito Corn Salad is best enjoyed fresh, but if you’re planning ahead or have leftovers, a few tips can keep it tasting great. Store the salad (without Fritos) in an airtight container in the fridge for 3–4 days. Add Fritos per serving to maintain their crunch, as they’ll soften if mixed in too early.
If you’re feeding a crowd, you can easily double the recipe, but do two batches instead of one big bowl so that everything gets tossed in evenly and has even texture. This way, the salad is uniform, especially when doubling quantities for big gatherings such as tailgating or family events.
For nutritional needs, replace vegan mayo and dairy-free cheese to make it vegan-friendly, or leave out jalapeños for a milder rendition. Whichever you alter, the salad is forgiving and flexible, enabling you to tailor it to any taste bud without sacrificing its addictive quality.
- Storage Smarts: Refrigerate chip-free salad for 3–4 days.
- Scaling Strategy: Make multiple batches to serve large crowds.
- Dietary Adjustments: Vegan mayo or leave out spice for accommodations.
Why Frito Corn Salad Wins Every Time
There’s something irresistibly charming about a dish that turns simple Fritos into the headline. This salad relishes its carefree, ever-so-gently-differentness, proving terrific food doesn’t have to be trendy or complicated. It’s a celebration of the magic of simple ingredients, bold flavor, and a sprinkle of creativity.
With each bite, a symphony of flavors and textures sweet corn, crunchy peppers, creamy dressing, and that unbeatable Frito crunch. It’s the kind of dish that puts one in a good mood, whether consuming it with friends at a barbecue or enjoying a solo lunch at home. And with its ease and versatility, it’s a stress-free option for any cook.
So, grab a bag of Fritos and let your inner chef get cooking. This Frito Corn Salad is not merely a recipe it’s a dare to make, to personalize, to revel in the tastes of summer. Get ready for your guests to ask for the recipe and for each party to be a teensy bit merrier with this side dish of raw awesomeness.
- Fun Factor: Turns Fritos into gourmet paradise.
- Flavor Fiesta: Sweet, creamy, crunchy, and zesty with every bite.
- Crowd Appeal: Will be the talk of the town at every gathering.
