Frito Corn Salad: A Creamy Tex-Mex Delight You’ll Love

Frito Corn Salad is a creamy, crunchy Tex-Mex side dish perfect for potlucks and BBQs.

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Prep Time 15

Chill Time 30

Total Time 45

Servings: 8 servings

Course: Salad

Cuisine: Tex-Mex

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Base Ingredients

2 cups Corn Drain well and thaw if frozen.
1 can Rotel You can substitute with diced tomatoes with green chiles.
1 cup Shredded Cheese Cheddar or pepper jack can be used.

Dressing Ingredients

1 cup Mayonnaise Greek yogurt can be used for a lighter option.
1 cup Sour Cream Substitute with Greek yogurt for tang.
2 tablespoons Lime Juice Fresh is best for flavor.
1 teaspoon Chili Powder Adjust according to taste.
1 teaspoon Cumin Optional.

Seasoning

to taste Salt
to taste Pepper

Optional Add-Ins

2 tablespoons Green Onions Chopped, can also use herbs.
2 cups Fritos Add just before serving.

Equipment

mixing bowl
colander
Spatula

Method

Preparation Steps

Drain the corn and Rotel thoroughly in a colander and pat dry.
In a large mixing bowl, combine the corn and Rotel, stirring until mixed.
Fold in the shredded cheese and optional mix-ins like green onions or herbs.
In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.
Pour the dressing over the corn mixture and stir to coat evenly.
Cover and chill the salad in the refrigerator for 20 to 30 minutes.
Just before serving, fold in the Fritos.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 320mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days, keeping Fritos separate until serving to maintain crunch.

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