Crunchy Corn Salad

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Everybody loves Crunchy Corn Salad with Fritos! Just one bit proves how refreshing it is during those hot summer months.  This easy corn salad has a cool, creamy mayo dressing that compliments both the corn and the crunchy corn chips – downright yummy. 

Easy Corn Salad with Crunchy Corn Chips

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Howdy! Chef Alli Here – Let’s Get You Cookin’!

What’s so great about a creamy corn salad with crunchy corn chips? Lots of things! It’s quick and easy to make, I usually have most of the ingredients on hand already and my family loves it.

But, of course, we are kind of vegetable salad fanatics around our house. We are big fans of Summer Corn Salad, and this easy Tortellini Pasta Salad with Tomatoes, Basil and Corn. If you enjoy pasta and vegetables together, give this Classic Macaroni Salad a shot – it makes a great potluck dish, too.

Or maybe you’re seeking for a beautiful corn and veggie blend to make in your favorite cast iron skillet? Cajun Sweet Corn Medley, also known in the South as succotash, seals the deal. Be sure you don’t leave out a good BLT Pasta Salad for your summer menu – it’s a classic in it’s own right.

Easy Recipe Tips for Making Crunchy Corn Salad with Fritos

Will the Frito corn chips get soggy in this salad?

• 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. 

What if I can’t find shoepeg corn on hand or can’t find it at my local grocer?

• No worries.  You can actually use any type of corn that you prefer.  I love the shoepeg corn because it’s so nice and tender.  But sometimes when I’m out of canned shoepeg corn in my pantry, I use frozen sweet corn.  I’ve even used canned Mexi corn in this recipe – it’s delicious, too.

Can I make this corn salad ahead of time?

You sure can, just don’t add the corn chips until you’re ready to serve it 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.

If I prefer to follow a dairy-free diet, can I make this salad dressing with mayonnaise only, leaving out the yogurt?

You sure can and it’s delicious. There’s more fat and calories that way, but it’s very tasty!

How to Make Corn Salad

1. Whisk together the dressing ingredients; set aside.
2. Prep the vegetables for the salad, then place them into a large serving bowl.
3. Pour the prepared dressing over the vegetables, tossing gently to combine.
4. Chill before serving. Top with corn chips.

Other Summer Salad Recipes to Enjoy –

• Delta Corn Bread Salad 
• Summer Corn Salad
• Tortellini Pasta Salad with Tomatoes, Corn and Basil 
• Sweet Corn and Baby Pea Salad with Jicama 
• Grandma Lucille’s Warm German Potato Salad 
• Chicken Salad with Red Grapes and Walnuts 
• Classic Macaroni Salad 
• Creamy Chipotle Pasta Salad with Shredded Chicken and Smoked Gouda 
• Ham Salad 
• Instant Pot Potato Salad 
• Orzo Pasta Salad with Grilled Steak 
• Broccoli Potato Salad with Mustard Vinaigrette 
• BLT Pasta Salad (Bacon Lettuce and Tomato Pasta Salad) 

Printable Recipe for Crunchy Corn Salad – Just Print and Go!

Crunchy Corn Salad

I totally ADORE corn salad, especially Crunchy Corn Salad with Fritos! In my opinion, all corn salad is delicious in every sort of way – so refreshing during those hot summer months.

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Servings: 8 servings

Calories: 247kcal

Author: Chef Alli

Ingredients

• 2 cans shoe peg corn, well drained (or 2 cups of corn cut right off the cob!)
• 3-4 ribs celery, diced
• 1 sweet bell pepper, seeds and membranes removed, diced (I like a red or orange one best)
• 6 green onions, chopped, green and white parts both
• 1 – 1 1/2 cups Chili Cheese Fritos, broken a bit
• 1 cup shredded cheddar cheese, I prefer sharp Cheddar

Dressing

• 1/3 cup mayonnaise, I prefer Hellman's Mayonnaise
• 1/3 cup plain Greek yogurt
• 1 1/2 Tbs. cider vinegar
• 2 Tbs. granulated sugar
• kosher salt and freshly ground pepper, to taste

Instructions

• In a large mixing bowl, combine dressing ingredients; add vegetables and cheese. Toss to coat all ingredients. Just before serving, add Fritos to salad.

Notes

 

Easy Recipe Tips for Making Crunchy Corn Salad with Fritos

Will the Frito corn chips get soggy in this salad?

• 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. 

What if I can’t find shoepeg corn on hand or can’t find it at my local grocer?

• No worries.  You can actually use any type of corn that you prefer.  I love the shoepeg corn because it’s so nice and tender.  But sometimes when I’m out of canned shoepeg corn in my pantry, I use frozen sweet corn.  I’ve even used canned Mexi corn in this recipe – it’s delicious, too.

Can I make this corn salad ahead of time?

• Yes –  just don’t add the corn chips until you’re ready to serve it 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.

If I prefer to follow a dairy-free diet, can I make this salad dressing with mayonnaise only, leaving out the yogurt?

• You sure can and it’s delicious. There’s more fat and calories that way, but it’s very tasty!

Course: Salad

Cuisine: American

Keyword: corn, Fritos, salad, summer, sweet corn

Nutrition

Calories: 247kcal | Carbohydrates: 23g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 314mg | Potassium: 119mg | Fiber: 2g | Sugar: 5g | Vitamin A: 710IU | Vitamin C: 21mg | Calcium: 163mg | Iron: 1mg

Did you make this recipe?

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Looking for Some Main Dish Meals to Enjoy with this Salad? Here you go –

• EASY INSTANT POT BABY BACK RIBS – Just 25 minutes in your Instant Pot and you’ll have fallin-off-the-bone ribs…saucy, sticky and wonderful.

• CHEESY HASH BROWN MEATLOAF PIE – Cheesy hash browns piled high in a yummy meatloaf crust? Yes, please!! This one-pan meal is made from basic on-hand ingredients and comes together in a flash.

• CHEESEBURGER-STUFFED JUMBO PASTA SHELLS – Here’s a rock-solid ground beef recipe for your clan! It’s another tasty ground beef dish your clan will love. I like to bake this recipe in my favorite cast iron skillet. 

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Let’s Get You Cookin’,
Chef Alli