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This Chili Frito corn salad is always a hit at summer potlucks and backyard barbecues. Tangy sweet corn and bell pepper combine with creamy mayonnaise and crunchy Chili Fritos for a side dish that gets scooped up in minutes. Whether you need a quick potluck dish or just something easy and fun to pair with grilled meats this salad is a total crowd pleaser.
I first made this on a sunny July afternoon when my neighbors popped over last minute. We finished the whole bowl before the burgers were off the grill and now it is on regular rotation all year.
Ingredients
- Canned corn: bright and sweet try to find extra crisp kernels and drain well for best texture
- Red bell pepper: gives juicy crunch and a pop of color look for a firm heavy pepper
- Cheddar and Monterey Jack cheeses: both bring flavor and creaminess shred them yourself instead of using pre-shredded cheese if possible for the best melt and taste
- Mayonnaise: creamy base that holds everything together I like to use real mayo for the richest flavor
- Black pepper: adds just the right amount of bite grind your own for the freshest zing
- Fresh parsley: for a green herby lift use flat leaf for brighter flavor
- Chili Fritos: this is the magic ingredient salty and spicy look for them in the chips aisle and do not add until just before serving
Instructions
- Combine the Base:
- In a large serving bowl add the drained corn, minced red bell pepper, both cheeses, mayonnaise, black pepper and parsley. Stir everything together gently but thoroughly so each bite gets a little of everything.
- Crush the Fritos:
- Place the Chili Fritos in a large zip bag and press lightly with your hands until most pieces are broken in half or quarters. Do not crush into crumbs the salad needs that signature crunch.
- Final Assembly:
- Right before serving pour in the semi-crushed Fritos. Fold them into the corn mixture gently so the chips stay as crisp as possible.
- Serve Immediately:
- Spoon the salad onto plates or serve in the bowl while the Fritos are still crunchy. This is best enjoyed fresh.
The Cheese is my favorite part to tweak. One year my cousin swapped in smoky gouda and it added so much depth. We always laugh about that infamous batch that vanished before we could even get seconds.
Storage Tips
Corn salad can be mixed and held in the refrigerator for up to two days but do not add the Fritos until serving time. If you have leftovers after mixing with Fritos the texture will soften but the flavors will still be tasty. Store in an airtight container and enjoy within a day for best results.
Ingredient Substitutions
You can use frozen corn in place of canned just thaw it well and pat dry. If you only have plain Fritos sprinkle in a big pinch of chili powder to capture that signature flavor. In a pinch cilantro can stand in for parsley for a different herbal note.
Serving Suggestions
This is great next to hot dogs burgers or BBQ chicken. It also works stuffed into lettuce wraps for a handheld snack. I even like eating it straight out of the bowl with extra Fritos on the side.
Cultural and Seasonal Notes
Chili Frito corn salad channels the flavors of classic American cookouts. During peak corn season swap in fresh grilled corn off the cob to make this a real summer highlight. In winter canned still delivers that sunny vibe.
This salad is guaranteed to disappear fast. Make a double batch for your next gathering and watch every bite vanish.
Common Recipe Questions
- → Can I use fresh corn instead of canned?
Absolutely, fresh or frozen corn can be substituted. Just cook and cool it before mixing with the other ingredients.
- → How do I prevent the Fritos from getting soggy?
Add the crushed Chili Fritos right before serving. Mixing them in too early will cause them to lose their crunch.
- → Can I prepare this salad in advance?
You can prep the corn mixture ahead and store it in the fridge; just wait to add Fritos until serving time.
- → What’s the best way to serve this dish?
Serve chilled or at room temperature as a side for barbecues, picnics, or casual family meals.
- → Can I make this gluten-free?
Yes, simply use gluten-free corn chips in place of regular Chili Fritos to adapt the dish for gluten intolerance.