Corn Salad with Fritos
This easy corn salad has a creamy mayo and Greek Yogurt dressing that compliments the corn, celery, tomatoes, cheese, and crunchy Chili Cheese Frito corn chips, making it the best Corn Salad with Fritos.
Corn Salad with Crunchy Frito Chips
Everybody loves an easy summer corn salad with crunch Chili Cheese Fritos!
Just one bite proves how refreshing it is during graduation parties, Fourth of July, and any summer party.
This recipe is so good that somewhere down the line, Paula Dean recreated this classic dish. And you know, if Paula Deen puts it on her plate, so can we!
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What’s so great about a creamy corn salad recipe 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.
Ingredients
SALAD
- 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.
DRESSING
- Mayonnaise,vplain Greek yogurt, cider vinegar, granulated sugar: These ingredients make a very quick, tangy dressing.
How to Make Corn Salad with Fritos
In a large mixing bowl, whisk together the dressing ingredients; set aside.
Prep the vegetables for the salad, then add them 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.
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.
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.
Other Summer Salad Recipes to Enjoy
Made with jalapenos, cream, butter, and parmesan, Jalapeno Cream Corn is the perfect complement to summer dinners and parties.
- Delta Corn Bread Salad
- Summer Corn Salad
- Tortellini Pasta Salad with Tomatoes, Corn and Basil
- Sweet Corn and Baby Pea Salad with Jicama
Crunchy Corn Salad
Ingredients
- 1 can shoe peg corn, well drained
- 1 can sweet corn, well drained
- 3-4 ribs celery, diced
- 1 sweet bell pepper, seeds and membranes removed, diced (I like a red or orange one best)
- 6 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 a bit
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 the dressing ingredients; whisk until smooth.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
- Add the corn, celery, bell pepper, scallions, and cheese.1 can shoe peg corn, well drained, 1 can sweet corn, well drained, 3-4 ribs celery, diced, 1 sweet bell pepper, seeds and membranes removed, diced (I like a red or orange one best), 6 scallions, chopped, green and white parts both, 1 cup shredded cheddar cheese, I prefer sharp Cheddar
- 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, broken a bit
Notes
Nutrition
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.