Fritos corn salad is a flexible, simple meal that you can work up in 15 minutes for any last-minute gathering (or if you just forgot till the last second). Serve it with corn chips, freshly sliced veggies, or consume it with a fork. It’s likewise a terrific topping for taco salad and makes a best dip or side for a day spent by the swimming pool, seeing the game, or the family barbecue.

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

Components for Fritos Corn Salad
The fresh veggies, canned corn, and chips make this a basic dish. You simply require a couple of products from the refrigerator and kitchen:

Corn: Two cans of whole kernel corn make this a year-round meal. If it’s summer, you can utilize fresh corn, too.
Cheddar cheese: The sharpness of the cheese contrasts well with the sweet corn.
Bell pepper: Both green and red bell pepper are fantastic, but you might utilize all of one if that’s what you obtain from the grocery store or have in your fruit and vegetables drawer.
Red onion: The slightly sweet taste of the red onion is better than sharper white or yellow onions.
Mayo and sour cream: Both make for a fantastic velvety base that doesn’t subdue the other ingredients.
Paprika, cumin, and black pepper: The ideal spices for this salad, they add a little bit of warmth and heat.
Corn chips: You desire some routine Fritos corn chips for the salad and huge ones for scooping if you prepare to consume this dish like a dip.
Jalapeño peppers: Optional, however they include a fantastic heat. If you like, use pickled jalapeños or perhaps 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 outline of the procedure; the complete recipe is even more listed below:

Combine components: In a bowl, integrate the very first 10 components (through black pepper).
Chill: Chill for a minimum of an hour.
Add chips: When you’re ready 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 great deals of choices for how to actually put the Fritos in Fritos Corn Salad.

Some folks choose to make the salad and simply use the crushed Fritos as a topping, while others like to serve the salad and permit guests to add the Fritos themselves to mix in or keep top. We recommend mixing them in because there’s something unique about that salted crunch in every bite. So, similar to my great-grandma used to state about how to determine salt, “follow your heart” when choosing which chip method works best for you.

Variations and Substitutions
If you aren’t a big mayonnaise fan, you can replace some of the mayo for sour cream and still get a tasty, creamy salad. If you don’t care for sour cream, you can replace the called for quantity with additional mayo rather.

For an extra spicy kick, stir in some diced jalapeños or serve them on the side. To highlight some southwest flavors, substitute the paprika with taco spices.

How To Store Fritos Corn Salad
Store in an airtight container in the fridge for 2 to 3 days. If you’re going to store it in the fridge, we suggest just including the Fritos per serving, instead of mixing them all into the salad where they will become soaked.

We do not advise freezing this corn salad dip. While the majority of the taste will remain intact, the textures will be messed up. It’s best to eat it fresh.
Components
2 (15.25-oz.) cans entire kernel corn, drained

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

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

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

1/3 cup chopped 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 jalapeño peppers for garnish (optional).

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