Frito Corn Salad
A delightful and colorful dish combining crunchy Fritos corn chips with fresh vegetables and creamy ranch dressing, perfect for summertime gatherings and potlucks.
Ingredients
Salad Ingredients
- 1 can corn, drained
- 2 cups Fritos corn chips Add just before serving to maintain crunch.
- 1 cup diced bell peppers (any color)
- 1 cup chopped tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup mayonnaise
- 1 tablespoon ranch seasoning mix Store-bought or homemade.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Chop the bell peppers and tomatoes into bite-sized pieces.
- In a large mixing bowl, combine the drained corn, diced bell peppers, chopped tomatoes, and shredded cheese.
Making the Dressing
- In a separate bowl, mix together the mayonnaise and ranch seasoning until well combined.
Combining Ingredients
- Pour the dressing over the corn mixture and fold gently to coat.
- Add the Fritos corn chips just before serving and fold gently to maintain their crunch.
Seasoning and Serving
- Season with salt and pepper to taste.
- Chill in the refrigerator for about 30 minutes before serving to meld flavors.
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Notes
Customize the salad with ingredients like cucumbers, black olives, or fresh corn. For a lighter version, use Greek yogurt instead of mayonnaise. The salad can be stored in the refrigerator for up to three days, but store Fritos separately to maintain their crunch.