CHILI CHEESE FRITOS CORN SALAD — This unique, creamy corn salad is loaded with shredded cheddar cheese and Chili Cheese Fritos!
As a big fan of Chili Cheese Fritos and crunchy things in my salad, I knew I was going to love this Chili Cheese Fritos Corn Salad the minute I saw it. I was not disappointed!
And it’s so easy to make! The hardest part was not eating the entire bag of Chili Cheese Fritos before I added them to the salad.
Every time we have a dinner at church, a couple of the ladies make this and it’s ALWAYS delish! ~ Melissa
I’m not a huge fan of canned veggies, so I usually use frozen, but after making this with both frozen and canned corn, I actually prefer it with canned.
Of course, if you have fresh summer corn on the cob, you can certainly use that too!
You can also use green pepper and red onion for a slightly different but equally delicious flavor. Or try adding some diced jalapeno if you want to spice things up a bit.
You can also use regular Fritos in a pinch, but the chili cheese version adds so much great flavor. I highly recommend it!
The most important tip for making this salad: don’t add your Fritos until just before serving or they’ll get soggy. And soggy Fritos are just sad.
Just fixed this for my son and me for lunch. Yum! We both enjoyed. Thank you for sharing! ~ Julie
Everything else can be mixed up ahead of time and kept in the refrigerator. If your salad seems a little dry after adding the corn chips, just stir in a bit of extra sour cream or mayo.
And don’t worry about the leftovers getting soggy, because there won’t be any! This is such a great summer salad! It’s the kind of thing that gets devoured at backyard barbecues and potlucks.
Plan on getting lots of requests for the recipe For Chili Cheese Fritos Corn Salad. It’s always a hit wherever I take it.
Be sure to save this Chili Cheese Fritos Corn Salad recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Fresh Corn
Check the husk: It should be bright green, a little bit damp, and wrapped tightly around the cob. Small brown holes in the husk mean insects and should be avoided.
Also check the bottom of the corn where the ear was broken off the stalk. If this area is brown, the corn is probably not the freshest choice. If you can help it, don’t peel back the husk. This dries out the corn and shortens its shelf life.
Check the tassle: The corn silk sticking out at the top of the cob is the tassle. When choosing corn, the tassel should be light brown or gold, and slightly sticky to the touch.
The tassle should smell sweet with no signs of decay. Avoid corn that has a dry, black, or mushy tassle.
Storing: You can keep your corn on the counter if you’ll be using it that day. Otherwise, refrigerate the corn in the crisper with the husks on, tightly wrapped in a plastic bag.
Here’s what you’ll need to make Chili Cheese Fritos Corn Salad
- Canned Corn
- Cheddar cheese
- Produce: red bell peppers, green onions
- Sour cream
- Chili Cheese Fritos
- Salt and pepper
- 2 (15 oz.) cans whole kernel corn, drained
- 1 1/2 cups grated cheddar cheese
- 1 cup chopped red bell pepper
- 1/4 cup chopped green onion
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 (10.5 oz.) bag coarsely crushed Chili Cheese Fritos corn chips
- Salt and pepper, to taste
- In a large bowl, toss together corn, cheese, red pepper and green onion. Stir in sour cream and mayonnaise.
- Stir in corn chips just before serving. Season with salt and pepper, to taste.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 30gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 35mgSodium: 475mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 8g
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Who Dished it Up First: This is a Paula Deen recipe. Who else would thing of putting Chili Cheese Fritos in a salad?