Fritos corn salad is a flexible, easy dish that you can whip up in 15 minutes for any last-minute event (or if you just forgot up until the last 2nd). Serve it with corn chips, freshly sliced veggies, or consume it with a fork. It’s likewise a great topping for taco salad and makes a perfect dip or side for a day spent by the swimming pool, enjoying the video game, or the household barbecue.

Discover how to make Fritos corn salad, and watch each snatch it up at your next celebration.

Components for Fritos Corn Salad
The fresh veggies, canned corn, and chips make this an easy dish. You just require a couple of products from the fridge and pantry:

Corn: Two cans of entire kernel corn make this a year-round dish. If it’s summer, you can use fresh corn, too.
Cheddar cheese: The sharpness of the cheese contrasts perfectly with the sweet corn.
Bell pepper: Both green and red bell pepper are fantastic, however you might use all of one if that’s what you obtain from the supermarket or have in your produce drawer.
Red onion: The a little sweet taste of the red onion is better than sharper white or yellow onions.
Mayo and sour cream: Both produce a great velvety base that does not subdue the other components.
Paprika, cumin, and black pepper: The perfect spices for this salad, they include a bit of heat and heat.
Corn chips: You want some regular Fritos corn chips for the salad and huge ones for scooping if you plan to eat this meal like a dip.
Jalapeño peppers: Optional, however they add a terrific warmth. If you like, utilize marinaded jalapeños or even candied jalapeños instead.
How To Make Fritos Corn Salad
Do not switch on the oven or range. This no-cook dip comes together in just 15 minutes. Here’s a brief summary of the procedure; the full dish is further listed below:

Integrate ingredients: In a bowl, integrate the first 10 active ingredients (through black pepper).
Chill: Chill for a minimum of an hour.
Include chips: When you’re all set to serve the salad, add some crushed corn chips, and fold them in. Serve with chips or fresh veggies.
How To Serve Fritos Corn Salad
While we suggest stirring all the crushed Fritos in right before serving, there are lots of choices for how to really put the Fritos in Fritos Corn Salad.

Some folks prefer to make the salad and just utilize the crushed Fritos as a topping, while others like to serve the salad and allow guests to add the Fritos themselves to blend in or keep top. We suggest blending them in because there’s something unique about that salty crunch in every bite. Just like my great-grandma used to state about how to determine salt, “follow your heart” when picking which chip technique works best for you.

Variations and Substitutions
If you aren’t a big mayo fan, you can substitute some of the mayonnaise for sour cream and still get a scrumptious, velvety salad. If you don’t care for sour cream, you can substitute the called for amount with extra mayo rather.

For an extra spicy kick, stir in some diced jalapeños or serve them on the side. To draw out some southwest flavors, replace the paprika with taco flavoring.

How To Store Fritos Corn Salad
Store in an airtight container in the fridge for two to three days. If you’re going to keep it in the refrigerator, we advise simply adding the Fritos per serving, rather of blending them all into the salad where they will end up being soggy.

We do not recommend freezing this corn salad dip. While most of the flavor will stay intact, the textures will be ruined. It’s best to eat it fresh.
Components
2 (15.25-oz.) cans whole kernel corn, drained pipes

1 (8-oz.) pkg. shredded Cheddar cheese

1/2 cup chopped green bell pepper diced (about 1/2 medium).

1/2 cup sliced red bell pepper (about 1/2 medium).

1/3 cup sliced red onion (about 1/4 big).

3/4 cup mayo.

1/8 cup sour cream.

1/4 tsp. paprika.

1/4 tsp. cumin.

Dash of black pepper.

1 (10.5-oz.) pkg. corn chips (Such as Fritos Original).

Scoop-style corn chips (such as Fritos Scoops), to serve.

Sliced up jalapeño peppers for garnish (optional).

Instructions.
Gather ingredients:.
Combine salad active ingredients:.
Stir together corn, cheese, green and red bell peppers, onion, mayonnaise, sour cream, paprika, cumin, and black pepper in a medium bowl until well-combined. Chill a minimum of 1 hour, or until all set to serve.
Mix in corn chips:.
Right before serving, lightly crush up the chips in the closed bag of regular corn chips. Pour about 3/4 of the bag into the salad and stir until totally combined.
Leading with jalapeños, if using, and the remaining crushed corn chips. Serve with scoop-style corn chips.