Name: Crunchy Frito Corn Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cans whole corn kernels (15 oz. each, rinsed and drained); 2 cups sharp cheddar cheese (grated); 1 bag Fritos or corn chips (10.25 oz., plus more for garnish); 1 green pepper (seeds removed and diced); 1/2 cup red onion (diced); 1 cup mayonnaise; 1 tablespoon lime juice; 1 tablespoon taco seasoning

Jump to Recipe

Creamy, crunchy, and bursting with sweet corn and sharp cheddar, this Crunchy Frito Corn Salad is the kind of dish everyone asks for seconds of. It’s a perfect weeknight side, a potluck superstar, and a welcome change from the usual greens. A quick fun fact: many midwestern and southern families have a version of this salad at every summer picnic—some call it “church salad,” others just call it irresistible. If you’re curious about similar crowd-pleasing salads, take a look at this Crunchy Frito Corn Salad original recipe for another take.

This recipe is special because it’s simple, fast, and wildly satisfying. You’ll be able to assemble it in minutes with pantry staples and end up with a salad that’s creamy, tangy, and impossibly crunchy. Compared to heavier casseroles, it’s lighter and more refreshing, and compared to a classic coleslaw it offers a fun corn-chip crunch that keeps every bite interesting. Ready to dive in? Let’s make something delicious.

What is Crunchy Frito Corn Salad?

What’s in a name? Crunchy Frito Corn Salad is exactly what it sounds like: sweet corn, creamy dressing, melty sharp cheddar, fresh veggies, and a generous handful of Fritos for texture. Ever wonder why it’s called that—was it invented by a snack food company or by someone with brilliant taste and a bag of chips? Maybe both. The playful name hints at the most exciting part: those crunchy corn chips on top. And yes, it’s comfort food that proves “the way to a man’s heart is through his stomach.” Give it a try and see why this playful mashup keeps showing up at parties and potlucks.

Why You’ll Love This:

This salad is irresistible for three big reasons.

Crunchy, creamy contrast: The combo of a mayonnaise-based dressing and crispy Fritos gives every forkful a delightful contrast of textures that makes the salad addictive.
Budget-friendly and simple: Canned corn, a block of cheddar, and a bag of chips — that’s it. Making this at home saves money compared to deli or takeout options and stretches easily to feed a family.
Flavor boosters: Lime juice and taco seasoning add bright, savory notes that lift the salad beyond just “chips and corn.” Sprinkle extra cheese or fresh herbs for even more flavor.

If you enjoy crunchy noodle salads, you’ll also like how textures play a starring role here, similar to my crunchy noodle recipes like Crunchy Asian Ramen Noodle Salad. Try it at your next gathering and watch how fast it disappears.

How to Make

Quick Overview

This salad is easy, delicious, and satisfying because it requires no cooking and relies on fresh-tasting, ready-to-use ingredients. Preparation takes about 10 minutes and there’s no actual cooking time. The standout elements are the creamy mayonnaise-lime dressing and the crispy Fritos added just before serving for maximum crunch. Total time: Prep 10 minutes, Chill optional 10–30 minutes.

Ingredients

2 (15 oz.) cans whole corn kernels, rinsed and drained
2 cups sharp cheddar cheese, grated
1 (10.25 oz.) bag Fritos or your choice of corn chips, plus more for garnish
1 green pepper, seeds removed and diced
1/2 cup red onion, diced
1 cup mayonnaise
1 tablespoon lime juice
1 tablespoon taco seasoning

Directions

In a medium bowl, whisk together mayonnaise, lime juice, and taco seasoning until well combined. Make sure the dressing is smooth and evenly mixed so every bite has flavor.
In a large bowl, toss together corn kernels, grated sharp cheddar, diced green pepper, and diced red onion until evenly mixed. You want the veggies and cheese distributed so the salad tastes balanced.
Pour the mayonnaise dressing over the corn mixture and stir until everything is thoroughly coated. Use a spatula to scrape the bottom so no corn is left uncoated.
Just before serving, top the salad with Fritos for maximum crunch. Add the chips right before plating so they don’t get soggy.
Taste and adjust seasoning, if necessary. Serve immediately and enjoy!

Crunchy Frito Corn Salad

What to Serve With:

Grilled chicken or pork chops for a hearty summer meal
Barbecue favorites like ribs or pulled pork—this salad adds a bright crunchy counterpoint
Fresh green salad or sliced tomatoes to add lightness and acidity
Chips and guacamole or a mild salsa for a chip-and-dip spread that complements the corn chips in the salad
Iced tea, lemonade, or a light lager to balance the creamy and salty flavors

Top Tips for Perfecting:

Add the Fritos at the last moment: To keep the crisp texture, always add corn chips right before serving.
Swap mayo for Greek yogurt: Use half mayo and half plain Greek yogurt for a tangier, lighter dressing.
Cheese choices: Sharp cheddar is classic, but pepper jack adds a spicy kick; use freshly grated cheese for the best melt and texture.
Customize veggies: Swap green pepper for diced red or yellow pepper for color, or add halved cherry tomatoes for sweetness.
Avoid overmixing: Stir gently so the chips (if added earlier) don’t break down; keep the salad chunky and textured.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep the Fritos separate and add them when ready to serve.
Freezing: Not recommended. The mayonnaise and corn chip textures don’t freeze well.
Reheating: This salad is best served cold or at room temperature—no reheating needed. If you prefer it slightly warmer, remove chips, let the salad sit at room temperature for 15 minutes, then add fresh chips.

FAQs

What can I substitute for mayonnaise?
You can use plain Greek yogurt, sour cream, or a combination of half mayo and half yogurt for a lighter dressing with similar creaminess.

Can I make this salad ahead of time?
Yes, you can assemble the salad up to a day ahead but keep the Fritos separate until just before serving to maintain crunch.

Is this salad gluten-free?
Most corn chips and Fritos are gluten-free, and the rest of the ingredients are naturally gluten-free—always check labels to be sure.

How can I make this healthier?
Reduce mayonnaise, swap in Greek yogurt, use reduced-fat cheese, and add more fresh veggies like bell peppers and tomatoes to boost nutrients.

Can I add protein to make it a main dish?
Absolutely. Stir in shredded rotisserie chicken, black beans, or cooked shrimp to turn this side into a satisfying main.

Will the salad get watery from the canned corn?
Rinse and thoroughly drain the canned corn, and pat it dry with paper towels if needed to prevent excess liquid in the salad.

Conclusion

Crunchy Frito Corn Salad is an easy, budget-friendly crowd pleaser that brings bright, creamy, and crispy textures to any table. It’s simple enough for weeknights, eye-catching for potlucks, and endlessly flexible to match your pantry and preferences. If you want to compare variations or get inspired by other classic takes, check this classic Frito Corn Salad from The Girl Who Ate Everything for more ideas. Give this recipe a try, share it with friends, and enjoy the crunch!