Sandra This Paula Deen Frito Corn Salad Recipe is a creamy and crunchy recipe, which is made with Fritos corn chips and cheddar cheese. It’s the perfect side dish for holiday parties, ready in about 10 minutes.
Paula Deen Frito Corn Salad Recipe Ingredients
- 2 (15 ounce) cans whole kernel corn, drained
- 2 cups grated cheddar cheese
- 1 cup mayonnaise
- 1 cup green pepper, chopped
- 1/2 cup red onion, diced finely
- 1 (10 1/2 ounce) bag coarsely crushed regular Fritos corn chips (or Fritos chili cheese corn chips)
- Fritos Scoops for serving (optional)
How To Make Paula Deen Frito Corn Salad
- Mix the salad base: In a large bowl, combine the drained corn, grated cheddar cheese, mayonnaise, chopped green pepper, and diced red onion. Stir until everything is evenly mixed.
- Chill the salad: Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Add chips and serve: Just before serving, stir in the coarsely crushed Fritos corn chips. You may not need the whole bag; add them gradually until you reach your desired consistency. Serve immediately as a side dish or as a dip with Fritos Scoops.
Recipe Tips
- How do I keep the Fritos from getting soggy? This is the most important rule of Frito salad: add the chips just before you plan to serve it. If you mix them in too early, they will absorb the moisture from the dressing and become soft.
- Can I make this salad ahead of time? Yes, the salad base (everything except the Fritos) can be mixed together and stored in an airtight container in the refrigerator for up to 24 hours. This makes it a great make-ahead dish for parties.
- What’s the best way to crush the Fritos? For the best texture, crush them coarsely. You can do this by placing them in a zip-top bag and gently rolling over them with a rolling pin or just by crushing them with your hands. You want a mix of smaller pieces and some larger, crunchy bits.
- Can I use different peppers? Absolutely. Using a mix of both red and green bell peppers is a great way to add more color and a slightly sweeter flavor to the salad.
What To Serve With Frito Corn Salad
This indulgent side dish is a staple at potlucks and BBQs. It pairs perfectly with:
- BBQ pulled pork or chicken sandwiches
- Grilled hamburgers and hot dogs
- Smoked brisket or ribs
- Fried chicken
How To Store Frito Corn Salad
Refrigerate: If you have leftovers, they can be stored in the refrigerator, but be aware that the Fritos will become soft. For best results, store the salad base separately and add fresh, crunchy Fritos to individual portions as needed.
Frito Corn Salad Nutrition Facts
- Calories: 420 kcal
- Carbohydrates: 25g
- Protein: 10g
- Fat: 32g
- Saturated Fat: 8g
- Sodium: 650mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While mayonnaise provides the classic creamy base, you could substitute part of it with sour cream or Greek yogurt for a tangier flavor.
Regular Fritos are classic, but Chili Cheese Fritos are a popular variation that adds a zesty, spicy kick to the salad.
Yes, this salad is very forgiving. Some people like to add a can of drained pinto beans or black beans, or a bit of chopped jalapeño for some heat.
Try More Recipes:
Paula Deen Frito Corn Salad Recipe
Description
A famously addictive and crunchy salad made with corn, cheese, and peppers in a creamy dressing, with Fritos mixed in at the end.
Ingredients
Instructions
- In a large bowl, mix the drained corn, cheddar cheese, mayonnaise, green pepper, and red onion.
- Cover and chill the mixture for at least 30 minutes.
- Stir in the crushed Fritos corn chips immediately before serving.
- Serve as a side dish or as a dip with extra chips.
Notes
- For the best texture, add the Fritos just before serving to ensure they stay crunchy.
- The salad base can be made up to 24 hours in advance and kept refrigerated.
- Use Chili Cheese Fritos for an extra kick of flavor.
- For more color, use a combination of red and green bell peppers.
