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–+ servings
Lily

Frito Corn Salad: A Fun and Crunchy Summer Delight!

Frito Corn Salad is a fun and crunchy summer dish that combines fresh vegetables, creamy dressing, and crispy Fritos corn chips.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups frozen corn thawed
  • 1 cup cherry tomatoes halved
  • 1 cup diced bell pepper any color
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 3 cups Fritos corn chips
  • Chopped fresh cilantro for garnish optional

Method
 

  1. In a large mixing bowl, combine the thawed corn, cherry tomatoes, diced bell pepper, and shredded cheddar cheese.
  2. In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
  3. Pour the dressing over the corn mixture and gently stir until everything is well coated.
  4. Just before serving, fold in the Fritos corn chips to maintain their crunch.
  5. Garnish with chopped fresh cilantro if desired. Serve immediately or refrigerate for up to 1 hour before serving for flavors to meld.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 22gProtein: 6gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 10gCholesterol: 30mgSodium: 400mgFiber: 2gSugar: 3g

Notes

  • For a spicy kick, add diced jalapeños or a dash of hot sauce to the dressing.
  • Substitute Greek yogurt for sour cream for a lighter version, or use a dairy-free alternative for a vegan option.

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