Frito Corn Salad
A delightful dish that combines corn, fresh vegetables, and creamy dressing topped with Fritos corn chips for a satisfying crunch, perfect for summer gatherings.
Ingredients
Main Ingredients
- 1 can corn, drained Use sweet corn for better flavor.
- 2 cups Fritos corn chips Add just before serving to maintain crunch.
- 1 cup diced bell peppers (any color) Any color of bell pepper can be used.
- 1 cup chopped tomatoes Fresh tomatoes add sweetness.
- 1 cup shredded cheese (cheddar or Mexican blend) You can customize the cheese as desired.
- 1 cup mayonnaise You may substitute with Greek yogurt for a lighter version.
- 1 tablespoon ranch seasoning mix Adjust based on your taste preference.
- Salt and pepper to taste Taste before adding more salt.
Instructions
Preparation
- Chop the bell peppers and tomatoes.
- In a large mixing bowl, add the drained corn, diced bell peppers, chopped tomatoes, and shredded cheese. Stir gently to combine.
- In a separate bowl, mix together the mayonnaise and ranch seasoning until well combined.
- Pour the dressing over the corn mixture. Fold in gently to combine, being careful not to mush the corn.
- Just before serving, fold in the Fritos to maintain their crunch.
- Season with salt and pepper to taste, and stir gently.
- Chill in the refrigerator for about 30 minutes before serving for enhanced flavor.
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Notes
Serve this salad cold as a side dish at barbecues, family gatherings, or potlucks. Garnish with additional vegetables or herbs for presentation. Store leftovers in an airtight container for 2-3 days, but keep Fritos separate to maintain crunch.