Description
This Frito Corn Salad is a colorful, crunchy, and creamy side dish perfect for barbecues, picnics, and gatherings. With fresh vegetables, a tangy dressing, and crunchy corn chips, it’s an irresistible crowd-pleaser.
Ingredients
2 cups thawed frozen corn
1 cup halved grape tomatoes
1 cup grated sharp cheddar cheese
1 cup chopped colorful bell peppers
1 cup finely chopped red onion
1 cup creamy mayonnaise
1 tablespoon fresh lime juice
1 teaspoon smoked paprika
1 teaspoon onion powder
Salt and freshly ground black pepper to taste
3 cups crunchy corn chips (such as Fritos)
Instructions
Prepare the Base: In a large mixing bowl, combine the thawed corn, halved grape tomatoes, grated cheddar cheese, chopped bell peppers, and finely chopped red onion.
Make the Dressing: In a separate bowl, whisk together the mayonnaise, lime juice, smoked paprika, onion powder, salt, and black pepper until smooth.
Combine Ingredients: Pour the dressing over the vegetable mixture and gently toss until evenly coated.
Chill: Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.
Add Crunch: Just before serving, fold in the crunchy corn chips to maintain their texture.
Serve: Enjoy as a side dish with grilled meats, burgers, or on its own!
Notes
Protein Boost: Add grilled chicken, black beans, or tuna for a heartier salad.
Vegetarian Option: Omit the cheese and use vegan mayo for a plant-based version.
Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days, but keep the chips separate to prevent sogginess.
Serving Suggestion: Garnish with fresh cilantro and an extra squeeze of lime juice for added freshness.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American