Go Back

Frito® Corn Salad

This colorful Frito® corn salad is a quick and easy summer dish that's perfect for picnics, barbecues, or any casual gathering. The crunchy corn chips, fresh veggies, and creamy dressing make it a crowd-pleaser every time!
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course lunch/dinner
Cuisine south american
Servings 15 people
Calories 3195.3 kcal

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

1. For superior flavor and texture, opt for fresh corn kernels when in season. If using frozen, ensure it's fully thawed and meticulously drained to prevent a watery salad. 2. The dressing's consistency is key; adjust the milk gradually to achieve a creamy, not runny, texture. Consider blending Miracle Whip with a touch of good quality mayonnaise for a richer, more balanced profile. 3. Uniform dicing of vegetables not only enhances visual appeal but also ensures an even distribution of flavor and texture in every bite. 4. Critically, fold the Frito® corn chips into the salad *just before serving* to maintain their signature crunch, which is vital to this dish's appeal.