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Frito Corn Salad with Creamy Dressing

Frito corn salad is a creamy, tangy side with sweet corn, sharp cheddar, and a crunchy finish of lightly crushed corn chips. Chill the dressed salad before folding in the Fritos just before serving.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

For the creamy dressing
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 0.5 tsp kosher salt
For the salad
  • 4 can (15 oz) whole-kernel corn drained and rinsed
  • 1 red bell pepper seeded and diced
  • 4 green onions thinly sliced
  • 1 cup sharp cheddar cheese shredded
  • 1 bag (9.25 oz) Fritos corn chips lightly crushed

Method
 

Make the creamy dressing
  1. In a medium bowl, whisk the mayonnaise, sour cream, lime juice, chili powder, and salt until smooth.
Assemble the salad
  1. In a large bowl, combine the corn, bell pepper, green onions, and cheddar.
  2. Add the dressing and fold until evenly coated.
  3. Cover and refrigerate for 30 minutes to 2 hours.
  4. Just before serving, fold in the Fritos and serve immediately.

Notes

For the best crunch, keep the Fritos separate until just before serving. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a lighter dressing, use plain Greek yogurt in place of the sour cream.