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Fritos Corn Salad

A delightful blend of crunchy Fritos, creamy dressing, and sweet corn, perfect for summer gatherings and potlucks.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 7 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 can can of corn, drained Sweet corn is best for that natural sweetness. You can use frozen corn, just thaw it beforehand!
  • 1 cup diced tomatoes Opt for vine-ripe tomatoes for the best flavor. If it’s off-season, use canned tomatoes that are drained well.
  • 1 cup shredded cheese Sharp cheddar is recommended for its bold flavor; however, Monterey Jack or a blend would also work great!
  • 1 cup Fritos The classic Fritos corn chips add the perfect crunch; feel free to use chili cheese for an extra flavor punch.
  • 1/2 cup diced red onion Soak in cold water for about 10 minutes if you prefer milder onions.
  • 1/2 cup mayonnaise Use a good-quality mayo for the best flavor; Greek yogurt can be used as a lighter alternative.
  • 1 tablespoon lime juice Freshly squeezed lime juice is a must for that zing; it brightens the entire dish and adds depth.

Method
 

Preparation
  1. In a large bowl, combine the drained corn, diced tomatoes, red onion, and shredded cheese.
  2. Add the mayonnaise and lime juice to the bowl and stir gently until everything is well-coated.
  3. Gently fold in the Fritos, making sure they stay crispy.
  4. Cover the salad with plastic wrap and chill in the refrigerator for at least 30 minutes before serving.
  5. Give it a gentle stir before serving and enjoy!

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days, but be mindful that the Fritos may lose their crunch over time. You can prepare the salad sans Fritos a day ahead and add them right before serving to maintain crunch.