This Fritos corn salad recipe is an easy no-cook side dish that’s perfect for BBQs, potlucks, game day, cookouts, and summer parties.
WHY YOU'LL LOVE THIS RECIPE
This recipe takes almost no effort. You just mix the creamy base, stir in the corn, peppers, herbs, and cheese, then add the Fritos right before serving so they stay crisp.
INGREDIENTS
Here is what you'll need: Corn, Red pepper, Fresh cilantro or parsley, Mexican cheese, Cotija cheese, Mayo, Sour cream, Salt and pepper, Chili cheese Fritos
In a large bowl, mix together the mayo, sour cream, salt, and pepper.
Stir until smooth and creamy.
STEP 1: MAKE THE CREAMY BASE
STEP 2: ADD THE CORN AND VEGETABLES
Add the drained corn, diced red pepper, and chopped cilantro or parsley to the bowl.
Stir until the corn and vegetables are evenly coated in the creamy dressing.
STEP 3: ADD THE CHEESE
Add the shredded Mexican cheese and cotija cheese. Mix until everything is well combined.
STEP 4: CHILL IF MAKING AHEAD
If you’re not serving the salad right away, cover the bowl and refrigerate it without the Fritos.
STEP 5: ADD THE CHILI CHEESE FRITOS
Just before serving, add about ¾ of the bag of chili cheese Fritos. Stir gently until the Fritos are coated and evenly mixed into the salad.
STORAGE TIPS
Store leftover salad in an airtight container in the refrigerator for up to 3 days. Keep in mind the Fritos will soften after sitting in the dressing. Freezing is not recommended.
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