Description

This Frito Corn Salad is a quick, no-cook summer side dish packed with sweet corn, creamy dressing, fresh herbs, and crunchy chips. It’s the perfect blend of zesty, salty, and creamy for BBQs, potlucks, or any casual gathering.

Ingredients

Scale

1 red bell pepper, finely diced (approx. 120 g)
1 can (425 g) corn, drained and rinsed
60 ml (¼ cup) mayonnaise
60 ml (¼ cup) sour cream
8 g (⅓ cup) parsley, chopped
1 lime, juiced (approx. 30 ml)
1 cup (approx. 50 g) Fritos or tortilla chips, whole or crushed

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Instructions

Finely dice the red bell pepper.
In a large bowl, mix the bell pepper with drained corn.
Stir in mayonnaise and sour cream until evenly coated.
Add chopped parsley and fresh lime juice; mix again.
Just before serving, gently fold in the Fritos for crunch.

Notes

Add chips last to avoid sogginess.

Substitute cilantro for parsley if desired.

To make it vegan, use plant-based mayo and sour cream.

Store without chips for up to 24 hours; add Fritos when ready to serve.

Prep Time: 10 minutes
Cook Time: None
Category: Salad
Method: No-cook
Cuisine: American