The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
A creamy, crunchy Fritos Corn Salad made with sweet corn, cheddar cheese, fresh peppers, and classic corn chips. This no-cook crowd-pleaser is quick to prep, full of flavor, and perfect for potlucks, BBQs, and family gatherings.
Fritos Corn Salad
Servings
4
servingsPrep time
15
minutesChill time
30
minutesCalories
375
kcalIngredients
2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup red pepper, chopped
1/2 cup red onion, diced finely
1 (10 1/2 ounce) bag regular
Fritos corn chips
Instructions
- Mix together all ingredients except the corn chips.
- Refrigerate for at least 30 minutes.
- Mix the corn chips in right before serving. Alternatively, you can serve the corn chips on the side.
Notes
- Crunch Tip: Always add Fritos right before serving to keep them crispy. For gatherings, serve chips on the side.
Make Ahead Friendly: The salad base can be made up to 24 hours in advance—just stir and add chips before serving.
Cheese Swap: Sharp cheddar gives the best flavor, but Colby-Jack or Mexican blend works well too.
Lighter Option: Use light mayonnaise or substitute half the mayo with sour cream or Greek yogurt.
Add-Ins: Diced jalapeños, green onions, or a squeeze of lime juice add extra flavor.
Serving Idea: Perfect as a BBQ side dish, potluck favorite, or picnic salad.
