Frito Corn Salad
A delightful mix of corn, Fritos, cheese, and creamy dressing that evokes memories of summer picnics and small celebrations.
Ingredients
Main Ingredients
- 1 can corn, drained Fresh corn can also be used, grilled or boiled.
- 1 cup Fritos corn chips Reserve additional chips for topping before serving.
- 1 cup cheddar cheese, shredded Use sharp cheddar for better flavor.
- 1 cup diced tomatoes Ripe but not watery.
- 1/2 cup diced bell peppers Any color bell pepper can work.
- 1 cup mayonnaise Use a creamy version for best results.
- 1 tablespoon ranch dressing mix
- to taste Salt and pepper Adjust based on preference.
Instructions
Preparation
- In a large bowl, combine the drained corn, Fritos, cheddar cheese, diced tomatoes, and diced bell peppers.
- Toss gently so the chips don’t break into dust. The colors should sit bright and separate before dressing.
Making the Dressing
- In a separate bowl, mix the mayonnaise and ranch dressing mix. Whisk until smooth and glossy.
- The dressing should be creamy and well blended.
Combining the Salad
- Pour the dressing over the salad and toss to combine.
- Toss in a lifting motion to coat without crushing. Aim for a light, even sheen across the mix.
- Season with salt and pepper to taste. Taste a small spoonful before you add salt; the cheese and ranch already bring seasoning.
- Serve chilled. Let the salad rest in the fridge for 15 to 30 minutes if you can.
Notes
For a warmer take, gently warm the corn before mixing. To keep chips crisp, add them just before serving. Store in an airtight container and consume within two days for freshness.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 29gProtein: 6gFat: 22gSaturated Fat: 4gSodium: 600mgFiber: 2gSugar: 3g
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