Frito Corn Salad
A refreshing and colorful salad combining sweet corn, crunchy Fritos, and a medley of flavors, perfect for summer gatherings.
Ingredients
Main Ingredients
- 2 cups corn (canned or frozen) Use canned corn if you want no cooking; frozen corn needs to be cooked first.
- 1 cup Fritos corn chips Add just before serving to maintain crunch.
- 1 cup diced tomatoes Dice to maintain texture.
- 1 cup shredded cheddar cheese Can be omitted for a dairy-free version.
- ½ cup diced red onion Optional; fresh herbs like cilantro can be substituted.
- ½ cup mayonnaise Use vegan mayonnaise for dairy-free version.
- 1 tablespoon lime juice Fresh lime juice for best flavor.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Gather all your ingredients. If using frozen corn, cook it according to the package instructions. If canned corn, drain and rinse it.
- Dice the tomatoes and red onion, and shred your cheese.
Combine Ingredients
- In a large mixing bowl, combine the corn, diced tomatoes, diced red onion, and shredded cheddar cheese. Stir gently.
Make Dressing
- In a separate bowl, combine the mayonnaise and lime juice, mixing well until thoroughly combined.
Mix Together
- Pour the dressing over the corn mixture and gently toss to coat.
Season and Chill
- Sprinkle salt and pepper over the salad and mix again. Cover and chill in the refrigerator for at least 30 minutes.
Add Fritos
- Just before serving, fold in the Fritos to maintain their crunch.
Serve
- Spoon the salad into serving bowls or a platter and enjoy either chilled or at room temperature.
Notes
Store in an airtight container in the fridge for up to 3 days, but consume within the first couple of days for crunchiness. Not suitable for freezing.