Description
This Crunchy Corn Salad is a vibrant mix of crisp corn, sweet bell peppers, creamy Mexican cheese, and Chili Cheese Fritos tossed together in a rich, tangy dressing. No cooking required—just 15 minutes to a crowd-pleasing side dish perfect for summer barbecues and potlucks.
Ingredients
- Corn Salad Base
- 2 (15 ounce) cans whole kernel corn, drained
- 1 red bell pepper, finely diced
- 2 cups shredded Mexican blend cheese
- 1 cup mayo (can substitute light mayo)
- 1/4 teaspoon black pepper
- Toppings
- 1 (9.25 ounce) bag Chili Cheese Fritos, lightly crushed
- Fresh cilantro, for garnish
Instructions
1. In a large mixing bowl, combine the drained corn, finely diced red bell pepper, shredded Mexican blend cheese, mayonnaise, and black pepper. Stir everything together until the mixture is evenly coated and creamy.
2. Just before serving, gently stir in the lightly crushed Chili Cheese Fritos so the chips stay crisp and add crunch.
3. Transfer the salad to a serving dish, garnish with fresh cilantro if desired, and serve immediately for the best texture.
Notes
This salad tastes best right after the Fritos are added to keep the crunch.
If preparing ahead, wait to add the Fritos until just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days, though the Fritos will soften over time.
If Chili Cheese Fritos are unavailable, plain Fritos corn chips work well as a substitute.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4g
- Sodium: 590mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg