Frito Corn Salad Tomatoes

Few dishes disappear faster at a backyard party than Frito Corn Salad This is my go to for potlucks all summer long because it is creamy crunchy and packs a punch of Southwestern flavor The combination of sweet corn zesty peppers and salty Fritos is basically irresistible

The first time I brought this to a neighborhood barbecue the bowl was scraped clean before the burgers came off the grill Now my friends text for the recipe anytime I mention making it

Ingredients

• Whole kernel corn canned: Choose a brand that is crisp and bright for the sweetest crunch
• Creamed corn canned: Supplies creaminess and helps everything stick together Read the label for the least added sugar
• Diced tomatoes with green chilies canned: Brings acid and heat Opt for fire roasted if you like smoky notes
• Green bell pepper fresh: Look for firm shiny skin Adds crunch and a bit of freshness
• Red onion fresh: Pick one with tight papery skin Minces finely for zesty bite
• Mayonnaise: Buy full fat for best flavor Acts as the creamy binder
• Shredded cheddar cheese: Sharp or mild works Go for a block you shred yourself for best melting and taste
• Fritos corn chips: Adds signature salty crunch Crush right before mixing for crisp texture
• Black pepper freshly cracked: Brightens up the whole salad
• Garlic powder: Make sure it smells fresh for savory depth
• Optional cilantro: Adds fresh herby note Buy a bunch with perky leaves
• Optional jalapeño: Pick small tight skinned peppers for best heat control

Instructions

Prepare the Corn:

Combine the whole kernel corn drained and the creamed corn undrained in a large mixing bowl Stir until evenly mixed so the creamed corn coats all the kernels

Add Tomatoes and Chilies:

Tip the entire contents of the diced tomatoes and green chilies can into the bowl Stir gently so the juices evenly distribute throughout the mixture

Incorporate Vegetables:

Add finely chopped green bell pepper and red onion to the bowl Stir to spread them evenly so every bite gets crunch and color

Add Cilantro and Jalapeño:

If using sprinkle in chopped cilantro and diced jalapeño Add less jalapeño for mild or more for a spicy kick Mix to combine

Add Mayonnaise and Cheese:

Add the mayonnaise and cheddar cheese to the mix The mayonnaise will help the salad hold together and the cheese will add richness Give everything a good stir

Season:

Sprinkle the black pepper and garlic powder evenly over the salad Stir well so the flavor is distributed throughout

Mix:

Gently stir all ingredients until everything looks well blended and evenly coated

Chill:

Cover the bowl with plastic wrap and place it in the refrigerator Chill for at least two hours or overnight This allows the flavors to mingle and the texture to thicken

Add Fritos:

Right before serving add the crushed Fritos corn chips on top This keeps them from getting soggy and adds the crunch you want

Serve:

Give the salad one last gentle stir to distribute the chips but do not overmix Serve immediately for best texture

My favorite part is always the burst of flavor from fresh jalapeño If you want to make it a family tradition let the kids help crush the Fritos That has been my daughters favorite job since she was old enough to help in the kitchen

Storage Tips

This salad holds up well in the fridge for a couple of days but keep the Fritos and salad in separate containers until just before serving If you mix them in early they get soggy very quickly Store in an airtight bowl and keep chilled

Ingredient Substitutions

You can use any bell pepper color you like Red or yellow adds extra sweetness Try swapping cheddar for pepper jack if you want an extra hint of spice If you do not eat mayo try plain Greek yogurt for a tangy lighter version

Serving Suggestions

Frito Corn Salad is great next to grilled chicken burgers or brisket For a snack version serve it as a dip with extra Fritos on the side Sometimes I even spoon it over nachos for a quick party food

Cultural and Seasonal Notes

This salad has its roots in Southern cookouts and potlucks where corn and chips are kitchen staples It is especially great in summer when corn is at its best but the canned version keeps it easy year round If fresh sweet corn is in season cut kernels off the cob and use instead of canned

Seasonal Adaptations

Use fresh sweet corn when in season Stir in grilled corn for smoky flavor Top with diced ripe tomatoes instead of canned in peak summer

Success Stories

A little while back I brought two big bowls to a reunion One had jalapeño and one did not The spicy version vanished in minutes and friends said they never realized Fritos could be so crave worthy My aunt even called me for the recipe the next week

Freezer Meal Conversion

While chilling improves the flavor of this salad freezing is not recommended because the texture will suffer especially with the mayonnaise and Fritos So stick to the fridge for storage

Prepare this dish ahead and toss in the Fritos when you are ready to serve for the ultimate crowd pleasing salad Make it your way with spice level and mix ins the options are endless

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can chill all ingredients except the Fritos in advance. Add the chips just before serving to keep them crunchy.

→ How can I add some heat?

Diced jalapeños can be mixed in to taste, or serve with hot sauce for extra spice.

→ What can I use instead of cheddar?

Try pepper jack, Colby, or Mexican blend cheese for a different twist.

→ Can I use fresh corn instead of canned?

Yes, cooked and cooled fresh corn kernels work great as a substitute for canned corn.

→ How do I prevent leftovers from getting soggy?

Store any extra salad without Frito chips, then add more chips right before eating.