Are you ready for the next ridiculously addictive “salad” that’s going to sweep you off your feet? We know we are! We made this two weeks ago and have already made it again twice. It’s that good. Overflowing with corn, cheese, fritos and lots of extra flavor, we seriously can’t get enough of it, and everyone we’ve served it to has raved about it.
You can use fresh or canned corn – fresh is AMAZING, but we used what we had on hand the other day – and then you’ll add in cheddar cheese for tang, green pepper for pops of freshness, red onion for bite and mayonnaise for creaminess. Lime juice and taco seasoning pump up the flavor even more, and then we fold in fritos right before serving so that we get maximum crunchiness to balance out the creamy, cheese corn. YUM.
This dish is sweet and creamy and tangy and zesty, all at the same time, and we’d like to have as much of it in our bellies as possible at any given time. Throw it together 15 minutes or a whole day before your party, just make sure to hold off on those corn chips – you want to have the crispiest, crunchiest chips possible when you dig into this. Thankfully, that usually just means we have a couple extra bags of fritos on hand…and we definitely don’t have a problem with that! Make this for your next poolside bash and watch everyone come running for the recipe – you’ll see!
Frito Corn Salad
- 2 (15 oz.) cans whole corn kernels, rinsed and drained
- 2 cups sharp cheddar cheese, grated
- 1 (10.25 oz.) bag fritos or your choice of corn chips, plus more for garnish
- 1 green pepper, seeds removed, diced
- 1/2 cup red onion, diced
- 1 cup mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon taco seasoning
- In a medium bowl, whisk together mayonnaise, lime juice and taco seasoning until combined.
- In a large bowl, toss together corn kernels, cheddar cheese, green pepper and red onion, mixing until combined.
- Pour mayonnaise dressing over corn mixture, tossing until everything is thoroughly coated, then, before serving, top with fritos.
- Taste and adjust seasoning, if necessary.
Recipe adapted from The Country Cook