Frito Corn Salad
This easy Frito Corn Salad has a creamy mayo and Greek Yogurt dressing that complements the corn, celery, tomatoes, cheese, and crunchy Chili Cheese Frito corn chips.
If you like this corn salad, try our Shoe Peg Corn Salad or our Corn Salad with Vinaigrette.
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A Quick Look at the Recipe
- ✅ Recipe Name: Frito Corn Salad
- ⏲️ Ready In: 20 minutes
- 👨👨👦👦 Serves: 8
- 🍽️ Calories: 247 calories per serving
- 💪 Protein: 6 grams
- 🥣 Main Ingredients: Chili Cheese Fritos, Shoe peg corn, sweet corn, celery, bell pepper, shredded cheddar cheese, mayonaise, Greek yogurt
- 📋 Dietary Info: Vegetarian-friendly, great for a crowd or potluck
- 💯 Why You’ll Love It: Quick prep and colorful ingredients make this salad a summertime staple. The salty Fritos bring a salty crunch and texture.
Corn Salad with Crunchy Frito Chips
Everybody loves an easy summer corn salad with crunchy Chili Cheese Fritos! It’s the perfect side dish recipe for graduation parties, Fourth of July, and any summer party. I love to serve it alongside my Crockpot Velveeta Mac and Cheese.
This recipe is so good that Paula Dean recreated this classic dish. And you know, if Paula Deen puts it on her plate, so can we! It’s quick and easy to make, and I usually have most of the ingredients on hand already.
Ingredients
- Canned sweet corn and shoe peg corn: Drain these well and use any combination of corn you prefer. I typically use one can sweet corn and one can of shoe peg corn because I like the contrast of the colors and textures.
- Veggies for good crunch and pretty color: Diced celery and red bell peppers, chopped scallions
- Shredded cheddar cheese: I like a sharp cheddar for adding richness to the salad and to contrast the sweet dressing.
- Chili Cheese Fritos: Add these just before serving the salad so they are good and crunchy. For a gluten-free option, use the regular Fritos.
- Dressing: Mayonnaise, plain Greek yogurt, cider vinegar, and granulated sugar
How to Make Corn Salad with Fritos
Step 1: In a large mixing bowl, whisk together the dressing ingredients. Set aside.
Step 2: Dice the scallions, celery, and red bell peppers. Add all of the ingredients to the dressing in the mixing bowl. Gently toss the ingredients together to combine. Chill well.
Just before serving, top with the crunchy Frito corn chips. This keeps the corn chips from becoming soggy.
Frito Corn Salad FAQs
Can you make Frito Corn Salad ahead of time?
You sure can, just don’t add the corn chips until you’re ready to serve them since the dressing will eventually make them soggy.
Sometimes I sprinkle the corn chips over the very top of the salad in the serving bowl, then also set out a bowl of corn chips so people can add more to their individual serving if they’d like.
Yes, eventually they will. I recommend adding the Fritos as you go. I keep a bag of them on top of my bowl of Crunchy Corn Salad in the fridge so we can remember to stir them into individual servings as we grab and go.
Or, if I know my crowd is probably going to eat the entire bowl, I just stir the Fritos in right when I serve the salad.
No, the Chili Cheese flavor is not gluten-free. For a gluten-free option, use regular Fritos.
What can I serve with Frito Corn Salad?
I like ot serve this crunchy corn salad alongside my Chicken Macaroni Pasta Salad and my Slow Cooker Beef Brisket for a summer gathering.
If I am making this for me at home with just my close family, I’ll pair it with my Beef Top Round Roast or Air Fryer Country Style Ribs and my Skillet Mac and Cheese.
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Fritos Corn Salad
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Ingredients
- 11 ounce can shoe peg corn well drained
- 15 ounce can sweet corn well drained
- 3-4 medium ribs celery diced
- 1 medium sweet bell pepper seeds and membranes removed, diced (I like a red or orange one best)
- 6 medium scallions chopped, green and white parts both
- 1 cup shredded cheddar cheese I prefer sharp Cheddar
- 1 – 1 1/2 cups Chili Cheese Fritos broken up a bit
Dressing
- 1/3 cup mayonnaise, I prefer Hellman's Mayonnaise
- 1/3 cup plain Greek yogurt
- 1 1/2 tablespoons cider vinegar
- 2 tablespoons granulated sugar
- kosher salt and freshly ground pepper, to taste
Instructions
- In a large mixing bowl, combine the dressing ingredients; whisk until smooth.1/3 cup mayonnaise, I prefer Hellman's Mayonnaise, 1/3 cup plain Greek yogurt, 1 1/2 tablespoons cider vinegar, 2 tablespoons granulated sugar, kosher salt and freshly ground pepper, to taste
- Add the corn, celery, bell pepper, scallions, and cheese.11 ounce can shoe peg corn, 15 ounce can sweet corn, 3-4 medium ribs celery, 1 medium sweet bell pepper, 6 medium scallions, 1 cup shredded cheddar cheese
- Gently toss to combine all the ingredients; chill well.
- Just before serving, top with the crunchy Frito corn chips.1 – 1 1/2 cups Chili Cheese Fritos
Chef Alli; made this for Memorial Day company and it was a total success!! It was delicious!!!
Hi Jane!
Thank you so much for taking time to let me know this recipe delivered for you. I’m glad it was a hit as part of your Memorial Day celebration.
Your fan,
Alli
Sounds wonderful, thanks for sharing!
Hi Jenna – You’re welcome!
Chef Alli
Have made this recipe using MexiCorn. You are right, the Frito’s give a perfect final touch.