I absolutely love making Crunchy Corn Salad with Fritos Chips! It’s such a flavorful and satisfying dish that’s perfect for summer barbecues or potluck gatherings. The combination of sweet corn, juicy tomatoes, crisp bell peppers, and creamy avocado creates a delicious mix of flavors and textures.
But what really takes this salad to the next level is the addition of crunchy Fritos chips. The chips add a wonderful crunch and a hint of saltiness that perfectly complements the freshness of the vegetables. It’s a simple and easy recipe that never fails to impress.
Tips for Perfecting the Recipe
Fresh Corn Alternative: If you prefer fresh corn over canned, you can substitute with 2-3 cups of fresh corn kernels cut off the cob. Fresh corn can add a sweeter, more vibrant flavor to the salad.
Onion Variations: If you don’t have green onions, you can use minced red onion instead. Ensure the pieces are small so they blend well with the other ingredients without overpowering the salad.
Cheese Choices: While the recipe calls for cheddar cheese, feel free to experiment with other types like Colby Jack or shredded Pepper Jack for a different flavor profile.
Reducing Calories: For a lighter version, substitute low-fat mayonnaise and use plain Greek yogurt instead of sour cream.
Make-Ahead Strategy: If you’re preparing this salad ahead of time, mix all the salad ingredients (except the chips and dressing) and store them in a container in the refrigerator. Prepare the dressing separately and refrigerate it as well. Just before serving, toss the dressing and chips with the salad.
Serving Cold: To serve the salad chilled, especially on hot days, place it in a metal bowl over a bed of ice in a pan or tray. This keeps the salad cool and prevents it from spoiling in the heat.
Chip Variations: The recipe uses plain, unseasoned corn chips, but you can experiment with seasoned ones for an extra flavor kick.
Dressing Consistency: Adjust the consistency of the dressing to your liking. If you prefer a thinner dressing, add a bit more vinegar or a splash of milk.
Spice Adjustments: Feel free to adjust the spices in the dressing to suit your taste. If you like it spicier, add more chili powder or a pinch of cayenne pepper.
Adding Crunch: For added texture, consider including ingredients like diced red bell peppers or chopped nuts.
Balancing Flavors: Taste as you go and adjust the seasoning. Sometimes a little extra salt, pepper, or sugar can make a big difference in balancing the flavors.
Stirring in Chips Last: To maintain the crunchiness of the Fritos, stir them into the salad just before serving. This prevents them from getting soggy.
Ingredients Needed for This Recipe
For the Salad:
2 regular-sized cans sweet corn, drained
3 stalks celery, diced
1 sweet pepper, seeded & thinly sliced
1 bunch green onions, thinly sliced
2 cups corn chips
1 1/2 cups shredded sharp cheddar cheese
For the Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1 1/2 tbsp apple cider vinegar
2 tbsp sugar
1/2 tsp chili powder
1/4 tsp garlic powder
1/8 tsp onion powder
1/8 tsp cumin powder
Salt & pepper to taste
Instructions for Making Crunchy Corn Salad with Fritos Chips
Combine all the salad ingredients, excluding the chips and dressing ingredients, into a spacious mixing bowl. Softly mix them together to ensure they are evenly mixed.
Combine all of the dressing ingredients in a different mixing bowl and whisk them until they are smooth and thoroughly mixed.
Pour the dressing over the salad and mix it together.
Present the mixture as it is, with corn chips on top.
On the other hand, if you would rather have a chilled salad, refrigerate the corn salad for 20 hours. Add the corn chips right before you serve it.
Crunchy Corn Salad with Fritos Chips
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
- For the Salad:
2 2 regular-sized cans sweet corn, drained
3 3 stalks celery, diced
1 1 sweet pepper, seeded & thinly sliced
1 1 bunch green onions, thinly sliced
2 cups 2 corn chips
1 1/2 cups 1 1/2 shredded sharp cheddar cheese
- For the Dressing:
1/2 cup 1/2 mayonnaise
1/4 cup 1/4 sour cream
1 1/2 tbsp 1 1/2 apple cider vinegar
2 tbsp 2 sugar
1/2 tsp 1/2 chili powder
1/4 tsp 1/4 garlic powder
1/8 tsp 1/8 onion powder
1/8 tsp 1/8 cumin powder
Salt & pepper to taste
Directions
- Combine all the salad ingredients, excluding the chips and dressing ingredients, into a spacious mixing bowl. Softly mix them together to ensure they are evenly mixed.
- Combine all of the dressing ingredients in a different mixing bowl and whisk them until they are smooth and thoroughly mixed.
- Pour the dressing over the salad and mix it together.
- Present the mixture as it is, with corn chips on top.
- On the other hand, if you would rather have a chilled salad, refrigerate the corn salad for 20 hours. Add the corn chips right before you serve it.
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