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A vibrant bowl of creamy frito corn salad with red onions, green chilies, and crunchy corn chip topping.

This creamy Frito corn salad is the ultimate potluck side dish, combining sweet corn, cheddar cheese, fresh veggies, and crunchy Fritos in a tangy mayo-based dressing. Easy to make and always a hit at gatherings.
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Course: Salad, Side Dish
Cuisine: American, Party Food, Potluck
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 2 15 oz cans whole kernel corn, drained
  • 2 cups grated cheddar cheese
  • 1 cup mayonnaise
  • 1 cup green bell pepper, chopped
  • 1/2 cup red onion, finely diced
  • 1 10.5 oz bag regular Fritos corn chips, coarsely crushed
  • Fritos Scoops, for serving (optional)

Equipment

  • Large mixing bowl To combine all salad ingredients
  • cutting board and sharp knife For prepping vegetables
  • Measuring Cups and Spoons For accurate measurements
  • Spatula or large spoon To mix salad

Method
 

  1. Drain canned corn thoroughly. Finely chop green bell pepper and red onion.
  2. In a large bowl, mix corn, cheddar cheese, and mayonnaise until well combined.
  3. Add chopped bell pepper and red onion to the bowl. Stir until evenly distributed.
  4. Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.
  5. Just before serving, coarsely crush Fritos and fold them into the salad. Stir gently.
  6. Taste and adjust seasoning if needed. Serve immediately with Fritos Scoops if desired.

Notes

Drain corn well to avoid a watery salad. Add Fritos just before serving to maintain crunch. Chill the salad base to allow flavors to meld. Customize with jalapeño, black beans, or sour cream. Fritos Scoops can be used to serve like a dip.