Corn Chip Salad with Cheese and Fritos
This easy corn chip salad combines sweet corn, cheddar cheese, fresh vegetables, creamy taco dressing, and crunchy Fritos. It is the perfect quick side dish for summer cookouts, potlucks, barbecues, and family gatherings.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8-10 servings 1x
- Category: Side Dish
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups frozen corn, thawed and thoroughly drained
- 1 red bell pepper, finely diced
- 1 small jalapeño, seeded and finely diced
- ½ cup sliced green onions
- 2 cups freshly shredded sharp cheddar cheese
- ¾ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon taco seasoning
- 1 tablespoon fresh lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 4 cups original or Chili Cheese Fritos, divided and lightly crushed
- 2 tablespoons chopped fresh cilantro, optional
Instructions
- Add the thawed and drained corn, diced red bell pepper, jalapeño, green onions, and shredded cheddar cheese to a large mixing bowl.
- In a separate small bowl, whisk together the mayonnaise, sour cream, taco seasoning, lime juice, garlic powder, and black pepper until smooth.
- Pour the dressing over the corn mixture. Toss gently until all the ingredients are evenly coated.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to combine.
- Set aside approximately 1 cup of the corn chips for topping. Lightly crush the remaining chips and fold them into the salad immediately before serving.
- Transfer the salad to a serving platter. Top with the reserved whole and lightly crushed Fritos and chopped cilantro, if desired. Serve immediately.
Notes
- Add the Fritos immediately before serving so they remain crisp and crunchy.
- If making the salad ahead, prepare and refrigerate the corn mixture without the chips. Fold in the chips when you are ready to serve.
- Three drained 15-ounce cans of whole-kernel corn can be used instead of frozen corn.
- Original Fritos provide a classic salty flavor, while Chili Cheese Fritos make the salad bolder and slightly spicier.
- For additional heat, leave some seeds in the jalapeño or add chopped pickled jalapeños.
- Store the salad mixture and corn chips separately when possible. Refrigerate leftovers for up to three days.
Find it online: https://www.firsthomelovelife.com/corn-chip-salad/