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Frito Corn Salad Recipe

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4.1 from 8 reviews

A quick and easy Frito Corn Salad combining sweet corn, creamy mayonnaise, shredded Mexican cheese blend, and crunchy chili cheese-flavored corn chips for a flavorful and vibrant side dish. Perfect for potlucks or casual gatherings, this chilled salad balances creamy, sweet, and spicy textures with a fresh hint of cilantro.

Ingredients

Salad Ingredients

  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 2 cups shredded Mexican cheese blend
  • 1 medium sweet red pepper, chopped
  • 1 cup mayonnaise
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Crunchy Topping

  • 1 package (9-1/4 ounces) chili cheese-flavored corn chips, crushed
  • Minced fresh cilantro, optional

Instructions

  1. Combine the ingredients: In a large bowl, mix together the drained corn, shredded Mexican cheese blend, chopped sweet red pepper, mayonnaise, salt, and pepper. Ensure all ingredients are evenly incorporated.
  2. Chill the salad: Cover the bowl tightly with plastic wrap and refrigerate the mixture until you are ready to serve, allowing flavors to meld while keeping the salad crisp.
  3. Add the corn chips: Just before serving, gently stir in the crushed chili cheese-flavored corn chips to maintain their crunch and prevent them from getting soggy.
  4. Garnish and serve: Optionally sprinkle minced fresh cilantro on top for added freshness and color. For a nicer presentation, transfer the salad to a serving bowl after mixing in the corn chips.

Notes

  • Do not add the corn chips until just before serving to avoid sogginess.
  • If you prefer less mayo, you can reduce the amount slightly, but it will alter the creaminess.
  • Fresh cilantro adds brightness but can be omitted if you don’t have it on hand.
  • This salad is best served the same day it is prepared for optimal texture and flavor.
  • To make the salad spicier, consider adding a pinch of cayenne or a few drops of hot sauce in the mayonnaise mixture.

Find it online: https://miracooking.com/frito-corn-salad-recipe/