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This Frito corn salad is my go-to for picnics and summer gatherings because it is quick to throw together and always disappears fast. The creamy dressing coats each crunchy bite, balancing savory, fresh, and just a bit of spice.
I first made this for a neighbor’s barbecue and people kept scraping the bowl for every last crumb. Now it comes with me to every outdoor get-together.
Ingredients
- Canned sweet corn: The base of the salad with a pop of sweetness look for bright yellow kernels without mushy texture
- Black beans: Add protein and make the salad heartier choose beans with unbroken skins and drain thoroughly
- Rotel: Provides tomato and green chili zing pick fresh-tasting cans for best results
- Bell pepper: Adds crunch and color I love using red for extra sweetness but any color works
- Shredded cheddar cheese: Creamy and mild sharp cheddar holds its flavor best
- Fritos: Corn chips that bring salty crunch use the original shape to scoop up the salad
- Sour cream: Makes the dressing creamy choose full-fat for best flavor
- Extra virgin olive oil: Adds richness and helps blend the dressing go for a fruity mild oil
- Salt and black pepper: Essential seasonings to enhance every flavor
- Garlic powder: Deepens the taste without overpowering
- Onion powder: Brings a subtle savory note
- Ground cumin: Lends warmth and a hint of smokiness
Step-by-Step Instructions
- Make the Dressing:
- In a small bowl combine sour cream olive oil salt pepper garlic powder onion powder and cumin. Whisk for about one minute until it looks silky with no lumps. This is the flavor glue that ties the salad together.
- Prep the Vegetables and Beans:
- Drain canned corn and black beans very well. I recommend spreading them on a towel so there is no extra moisture to water down the dressing. Dice the bell pepper into small even pieces for better crunch and color throughout.
- Mix the Salad:
- In a big bowl add the corn black beans Rotel bell pepper and cheese. Toss gently so everything distributes evenly without smooshing the beans.
- Dress the Salad:
- Pour the dressing on top and gently stir just until everything is coated. If prepping ahead stop here and wait on the Fritos.
- Add the Fritos:
- Right before serving fold in the Fritos gently with clean hands or a large spoon. This keeps the chips crisp and each bite crunchy.
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The magic of this dish is honestly in the Fritos. My family agrees it is not corn salad without them. I remember my aunt always saving that step for last at family reunions and letting the kids dump them in with a big cheer.
Storage Tips
This salad tastes best fresh but you can make the dressing and chop the vegetables up to two days in advance. Keep the Fritos dry and separate until the moment you are ready to eat. If the salad has already been mixed with chips and you have leftovers try to eat them within a few hours or expect some sogginess.
Ingredient Substitutions
You can use frozen corn if you thaw and drain it well or swap black beans with kidney or pinto beans for a different texture. If Rotel is too spicy use petite diced tomatoes with mild green chilies. For a lighter version try Greek yogurt in place of sour cream.
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Serving Suggestions
Serve this salad in a big bowl with extra Fritos on the side for scooping. It is always a welcome sight at barbecues alongside grilled meats or as part of a Tex Mex taco spread. You can also pile it onto romaine lettuce leaves for more crunch or spoon it onto tortilla chips for a fun appetizer.
Cultural Context
Frito corn salad is a staple at many Southern and Midwestern gatherings where potluck recipes shine. It celebrates the salty crunch of Fritos invented in Texas in the 1930s with Tex Mex flavors and the creaminess found in so many retro salads.
Common Questions
- → How do I keep Fritos crunchy in the salad?
Add the Fritos right before serving and gently fold them in to preserve their crunch.
- → Can I make this dish ahead of time?
Yes, prepare the salad and dressing in advance, but wait to mix in Fritos until serving.
- → Are substitutions possible for the veggies?
Absolutely—try different bell pepper colors, or add chopped red onion or jalapeño for extra zing.
- → What’s the best way to store leftovers?
Keep the salad and dressing in the fridge, and add any leftover Fritos just before eating to avoid sogginess.
- → How can I adjust the spice level?
Use mild or hot Rotel, or add diced fresh chile if you like more heat.
- → Is this salad suitable for vegetarians?
Yes, all the ingredients are vegetarian-friendly, just ensure the Fritos used are.