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. Creamy, salty, and delightfully crunchy, it’s the ultimate easy summer salad.
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)
- ¼ teaspoon black pepper
Toppings
- 1 (9.25 ounce) bag Chili Cheese Fritos, lightly crushed
- Fresh cilantro, for garnish
Instructions
- Mix the Salad Base: 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.
- Add the Crunch: Just before serving, gently stir in the lightly crushed Chili Cheese Fritos. This ensures the chips stay crisp and add the perfect crunch to your salad.
- Garnish and Serve: Transfer the salad to a serving dish and sprinkle with fresh cilantro if desired. Serve immediately to enjoy maximum crunchiness.
Notes
- This salad tastes best right after the Fritos are added to keep the crunch.
- If preparing ahead, hold off on adding the Fritos until just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days—note that the Fritos will soften as it sits.
- If you can’t find Chili Cheese Fritos, plain Fritos corn chips make a good 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
