Mohamed Shili This delicious Frito Corn Salad by Paula Deen is a quick and creamy side dish perfect for gatherings or BBQs. Made with crunchy corn chips, sweet corn, and tangy cheddar, it’s a fun twist on a classic salad. Easily customize it with ingredients you have on hand, and serve it as a dip or a side!
Ingredients Needed:
- 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
How To Make Frito Corn Salad?
- Combine Ingredients: In a large bowl, mix the corn, cheddar cheese, mayonnaise, green pepper, and red onion until well blended.
- Chill the Mixture: Cover the bowl and refrigerate for at least 1 hour to let the flavors blend.
- Add Corn Chips Before Serving: Right before serving, gently fold in the crushed Fritos. Start with a small amount, adding more to taste, as some may prefer less.
- Serve with Fritos Scoops: Serve immediately, either as a salad or as a dip alongside Fritos Scoops.
Recipe Tips:
- Add Chips Last: To keep the Fritos crunchy, add them right before serving. If added too early, they’ll absorb moisture and become soggy.
- Chill for Flavor: Refrigerate the salad for at least 1 hour before serving to let the flavors blend fully, making it tastier.
- Adjust Mayonnaise: If you prefer a lighter salad, start with 3/4 cup of mayonnaise, then add more if needed for your desired creaminess.
- Keep Chips Separate for Leftovers: If you expect leftovers, serve the Fritos on the side so they stay fresh for future servings.
- Customize Veggies: Add extra vegetables like diced tomatoes or jalapeños for more flavor and color.
How To Store Leftovers?
First, let the leftover Frito Corn Salad cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 2 days. To keep it crunchy, store the corn chips separately and add them when ready to serve.
Nutrition Facts
Serving Size: 1 cup (approximately 150g)
- Calories: 380
- Total Fat: 28g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 490mg
- Potassium: 82mg
- Total Carbohydrate: 28g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 8g
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Paula Deen Frito Corn Salad
Description
This delicious Frito Corn Salad by Paula Deen is a quick and creamy side dish perfect for gatherings or BBQs. Made with crunchy corn chips, sweet corn, and tangy cheddar, it’s a fun twist on a classic salad. Easily customize it with ingredients you have on hand, and serve it as a dip or a side!
Ingredients
Instructions
- Combine Ingredients: In a large bowl, mix the corn, cheddar cheese, mayonnaise, green pepper, and red onion until well blended.
- Chill the Mixture: Cover the bowl and refrigerate for at least 1 hour to let the flavors blend.
- Add Corn Chips Before Serving: Right before serving, gently fold in the crushed Fritos. Start with a small amount, adding more to taste, as some may prefer less.
- Serve with Fritos Scoops: Serve immediately, either as a salad or as a dip alongside Fritos Scoops.
Notes
- Add Chips Last: To keep the Fritos crunchy, add them right before serving. If added too early, they’ll absorb moisture and become soggy.
- Chill for Flavor: Refrigerate the salad for at least 1 hour before serving to let the flavors blend fully, making it tastier.
- Adjust Mayonnaise: If you prefer a lighter salad, start with 3/4 cup of mayonnaise, then add more if needed for your desired creaminess.
- Keep Chips Separate for Leftovers: If you expect leftovers, serve the Fritos on the side so they stay fresh for future servings.
- Customize Veggies: Add extra vegetables like diced tomatoes or jalapeños for more flavor and color.
