Fritos Corn Cheese Salad (Printable Version)
Crisp corn, peppers, cheese, and Fritos tossed in creamy dressing, perfect for easy summer sides.
# Ingredients Required:
→ Main Salad
01 -
2 cans (15 ounces each) whole kernel corn, drained
02 -
1 red bell pepper, finely diced
03 -
2 cups shredded Mexican blend cheese
04 -
1 cup mayonnaise (light mayonnaise may be substituted)
05 -
1/4 teaspoon ground black pepper
→ For Serving
06 -
1 bag (9.25 ounces) Chili Cheese Fritos corn chips, lightly crushed
07 -
Fresh cilantro, chopped, for garnish
# Guide to Cooking:
01 -
In a large mixing bowl, thoroughly mix together the drained corn, diced red bell pepper, shredded Mexican blend cheese, mayonnaise, and ground black pepper until evenly combined.
02 -
Immediately before serving, gently fold in the lightly crushed Chili Cheese Fritos corn chips to maintain their crisp texture.
03 -
Transfer the salad to a serving dish and sprinkle with chopped fresh cilantro as desired. Serve immediately.
# Extra Suggestions:
01 -
For best texture, add the Fritos just before serving. If preparing ahead, refrigerate the salad without the chips and mix them in right before serving. Salad can be refrigerated for up to 3–4 days, but chips will lose their crunch over time.
02 -
Plain Fritos corn chips may be used in place of Chili Cheese Fritos if preferred.