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This Frito corn salad is my top pick for picnics and summer hangs because it's super fast to toss together and always goes quick. Each bite is creamy, crunchy, a little spicy, and packed with savory and fresh flavors.
The first time I brought this to my neighbor’s cookout, folks were fighting for the last bite. Now, this salad tags along to every outdoor shindig I attend.
Irresistible Ingredients
- Ground cumin: Brings warmth and mild smoky vibes
- Onion powder: Adds a soft, mellow backdrop of flavor
- Garlic powder: Boosts the savoriness without being in-your-face
- Salt and black pepper: Must-have seasonings to make everything pop
- Extra virgin olive oil: Makes things silky and pulls the dressing together—choose a fruity gentle one
- Sour cream: Your creamy base—go full-fat for that tangy rich finish
- Fritos: Crunchy corn chips for a salty bite; original scoops grab the salad best
- Shredded cheddar cheese: Goes creamy and a little sharp—grate your own for the most flavor
- Bell pepper: Fresh crunch and bright color; red is my go-to for a touch of sweetness, but any kind does the trick
- Rotel: Tomato and chile power for tang and heat—pick cans that taste fresh
- Black beans: Makes the salad hearty and gives a protein punch; make sure they're not broken and drain them well
- Canned sweet corn: Main event bringing a juicy sweetness; look for crisp, yellow kernels that aren't mushy
Simple Directions
- Fold in the Fritos:
- Add your Fritos at the very end, just before serving. Do it gently with your hands or a big spoon so they stay crunchy. No one wants soggy chips.
- Pour on Dressing:
- Once all the salad fixings are in the bowl, drizzle your creamy dressing over everything. Stir it up so it coats each bit, but don't go overboard.
- Toss Everything Else:
- Throw in your cheese, peppers, Rotel, beans, and corn to a big bowl. Give it a gentle toss so nothing turns into mush.
- Get Veggies and Beans Ready:
- Drain the black beans and corn really well and even pat them dry. You want zero extra water. Chop up your peppers into bite-sized pieces for the best texture.
- Whisk Up the Dressing:
- Mix the sour cream, olive oil, salt, pepper, garlic powder, onion powder, and cumin in a small bowl. Whisk till it's smooth and super creamy—takes about a minute.
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The Fritos pull the whole dish together. My family wouldn't even call it corn salad if the Fritos weren't in there. My aunt always let us toss in the chips at reunions—made us all cheer when it was our turn.
Leftover Tricks
Tastes best when it’s just made, but you can prep the dressing and chop veggies two days ahead. Don’t mix in the Fritos till you’re about to eat or they’ll get soft fast. If there are leftovers already mixed with chips, eat them soon—they tend to get soggy.
Swap-Out Ideas
No canned corn? Frozen is fine, just let it thaw and drain off extra water. Swap out black beans for pintos or kidneys if you want. Not a fan of spice? Try mild tomatoes and green chiles instead of Rotel. For less fat, use Greek yogurt instead of sour cream.
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Ways to Serve
Throw it all in a big bowl and keep extra Fritos nearby so folks can scoop. It’s a hit at barbecues, next to burgers or tacos, or spooned over romaine for more crunch. Try piling it on tortilla chips if you want a fun starter.
Roots & Traditions
This Frito salad is a staple at Southern and Midwest get-togethers. It’s a crowd favorite at potlucks and cookouts everywhere. You get that classic Frito crunch (thanks, Texas in the 30s), mixed with creamy, tangy Tex Mex touches you find in throwback salads from back in the day.
Common Questions
- → How do I keep Fritos crunchy in the salad?
Don’t add the chips until you’re ready to eat. Gently fold in the Fritos last so they keep that crunch you want.
- → Can I make this dish ahead of time?
You sure can. Prep the salad and sauce first, but save the Fritos so you can just toss them in right before eating.
- → Are substitutions possible for the veggies?
Definitely! Mix up the pepper colors or toss in diced jalapeño or red onion if you like more bite.
- → What’s the best way to store leftovers?
Put the salad and dressing in the fridge. If you have any Fritos left, keep them out and add them just before eating so they don’t get soft.
- → How can I adjust the spice level?
Pick a mild or spicy Rotel, or toss in some fresh chopped chile if you want to turn up the heat.
- → Is this salad suitable for vegetarians?
Yep! Every ingredient’s vegetarian—just make sure your Fritos match, since some flavors aren’t.