Frito Corn Salad: Easy 10-Minute Side Dish
We love a good frito corn salad, and this recipe delivers – it’s quick, easy, and perfect for any occasion.
Kitchen Note
When making this frito corn salad, be sure to not overmix – you want to preserve the crunch of the Fritos. Also, if you’re using canned corn, drain and rinse it well before adding to the salad. Finally, don’t be shy with the cheese – it adds a richness to the dish that’s hard to resist.
Why this frito corn salad works
- The combination of crunchy Fritos and creamy cheese is irresistible.
- The flavor profile is a perfect balance of sweet, savory, and tangy.
- Prep time is just 10 minutes – perfect for a quick weeknight side.
- This salad is realistic on a busy weeknight, and is a great option for a potluck or picnic.
- It’s a great option for a quick and easy lunch or dinner.
What you’ll need
The key ingredients in this salad are Fritos, corn, and cheese – together, they create a delicious and addictive combination.
- 1 cup Fritos corn chips
- 1 cup frozen corn
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Tips for getting this right
- Use a high-quality cheese that melts well – it makes a big difference in the flavor and texture.
- Don’t overmix the salad – you want to preserve the crunch of the Fritos.
- Add some diced onions or bell peppers to give the salad a bit of extra flavor and texture.
- Make sure to chill the salad for at least 30 minutes to allow the flavors to meld together.
- You can make this salad ahead of time and refrigerate it for up to a day.
Swaps and substitutions
If you’re looking for a gluten-free version of this salad, try substituting the Fritos with a gluten-free corn chip. You can also use different types of cheese, such as cheddar or Monterey Jack, or add some diced protein like cooked chicken or bacon. For a vegetarian version, simply omit the bacon or use a vegetarian alternative. And if you’re looking for a vegan version, try using a dairy-free cheese substitute and omitting the cheese.
Storing and reheating
This salad will keep in the fridge for up to 3 days – store it in an airtight container and refrigerate. To reheat, simply let it come to room temperature or give it a quick stir in the microwave. You can also freeze the salad for up to 2 months – just thaw it in the fridge overnight and give it a stir before serving. One tip for keeping it fresh is to add a bit of extra cheese or sour cream just before serving – it helps to keep the salad creamy and delicious.
Common questions
Yes, you can make this salad ahead of time and refrigerate it for up to a day. Just be sure to give it a stir before serving.
Yes, you can use different types of cheese in this salad – cheddar, Monterey Jack, and pepper jack all work well.
The salad itself is gluten-free, but be sure to check the ingredients of the Fritos and cheese to ensure they are gluten-free.
Frito Corn Salad Taste of Home
🧂 Ingredients
👩🍳 Instructions
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1In a large bowl, crush 1 cup of Fritos corn chips. Set aside.
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2In a separate bowl, whisk together olive oil, lime juice, and ground cumin.
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3Add the whisked dressing to the bowl with the crushed Fritos and stir until well combined.
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4Add the frozen corn, cherry tomatoes, red onion, jalapeño pepper, and chopped cilantro to the bowl. Stir until well combined.
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5Season with salt and pepper to taste.
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6Cover and refrigerate for at least 30 minutes to allow flavors to meld.
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7Just before serving, give the salad a good stir and adjust seasoning if needed.
We hope you enjoy this easy frito corn salad recipe – let us know how it turns out!