Corn Frito Salad Recipe
This irresistible corn frito salad blends sweet corn, creamy ranch dressing, and crunchy Fritos for the ultimate summer side dish. Quick, budget-friendly, and packed with flavor, it's the go-to recipe for barbecues, potlucks, and family dinners.
Print
Pin
Servings: 8 servings
Calories: 345kcal
Cost: $8–$10
Equipment
- Large mixing bowl For combining all ingredients
- Medium bowl For mixing dressing
- Sharp knife For chopping vegetables
- Whisk For smooth, lump-free dressing
- Salad spinner Helps dry corn or veggies thoroughly
Ingredients
- 4 cups frozen corn thawed and drained (or 6 ears fresh)
- 1 bag Fritos Original Corn Chips 9.25 oz, lightly crushed
- 1 cup sharp cheddar cheese shredded
- ½ cup red bell pepper diced
- ½ cup green bell pepper diced
- ¼ cup red onion finely diced
- 2 tablespoon fresh chives chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoon ranch dressing mix about 1 packet
- 1 tablespoon lime juice freshly squeezed
- ½ teaspoon garlic powder
- to taste salt
- to taste pepper
- ½ cup bacon bits crispy (optional)
- ¼ cup jalapeños diced (optional)
- ½ cup cherry tomatoes halved (optional)
- ¼ cup fresh cilantro chopped (optional)
Instructions
- Thaw, drain, and pat corn dry to remove moisture
- Whisk mayo, sour cream, ranch, lime juice, garlic powder
- Add salt and pepper to taste
- In large bowl, mix corn, bell peppers, onion, chives
- Fold in shredded cheddar cheese
- Add dressing and gently mix until evenly coated
- Cover and refrigerate for 30 minutes
- Just before serving, fold in crushed Fritos
- Sprinkle extra Fritos on top for crunch and presentation
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 200g | Calories: 345kcal | Carbohydrates: 28g | Protein: 6g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 490mg | Potassium: 310mg | Fiber: 3g | Sugar: 5g | Vitamin A: 630IU | Vitamin C: 18mg | Calcium: 160mg | Iron: 1.2mg