If you combine crack corn dip and Paula Deen’s Frito Corn Salad, you get Frito Crack Corn Salad!
With sweet corn, cheddar cheese, bacon, jalapeños, and chili cheese Fritos in a Ranch-flavored creamy dressing, you get an addictive creamy and crunchy Frito Corn Salad.
If you loved my Mexican Street Corn Salad, and Succotash, then you’ll love the spicy, sweet, savory flavors of this Corn Salad with Fritos.
This Crack Corn Salad makes a perfect side dish for summer cookouts, backyard BBQs, or picnics.
Table of Contents
Why This Recipe?
While there are so many Frito corn salad recipes, I’m putting this one out there as the best!
- Flavor. With ranch dressing, bacon, jalapeños, and corn, the flavor is truly addicting! The addition of the ranch dressing takes this Frito Crack Corn Salad to a new level!
- Easy. Since there’s no cooking required, just mix the ingredients and refrigerate this easy salad.
- Make Ahead. Since this Frito salad is a cold corn salad, you can make it ahead and refrigerate it until you are ready to serve.
- Texture. This creamy salad with mayo is topped with crushed Fritos, it is both creamy and crunchy simultaneously!
Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Whole kernel corn – You can use canned corn, frozen corn kernels, or fresh corn.
- Southwest corn – Use any corn with red peppers and green bell pepper.
- Mayonnaise – Use your favorite brand of mayo or sour cream.
- Ranch dressing – You can add ranch seasoning mix to the mayo or sour cream above or add a little ranch dressing to the mayo or sour cream.
- Onion – Use a red, yellow, or white onion.
- Jalapeños – If jalapeños are too spicy or you don’t have any, you can use a can of green chilies for a milder spicy flavor, or chop up a green pepper or red bell peppers, or chopped green onions instead if you don’t want any spicy heat.
- Bacon bits – Cook and crumble some bacon or buy real bacon bits
- Cheddar cheese – I recommend cheddar cheese but use any cheese you like.
- Smoked paprika – If you don’t have smoked paprika, use regular paprika.
- Corn chips – You can use regular Fritos or cheddar, BBQ, chili, curly or plain.
Directions
- Add corn, onion, jalapeno, bacon, and cheddar cheese to a large bowl.
- Stir in mayonnaise, ranch seasoning or ranch dressing, and paprika.
- Crush half of the corn chips and stir into the crack corn salad right before serving.
- Top with remaining chips.
Top Tips
- Crunchy Salad. Stir in crushed corn chips just before serving, so it doesn’t get soggy. Add some larger corn chips to the top of the salad.
- Southwest Corn. If you can’t find any southwest corn, just use 2 cans of corn and add some diced green and red pepper to the dish.
- Drain. Ensure the corn is drained well, so the salad isn’t watery.
Variations
- Roasted Corn. Add more flavor by roasting the corn before adding it to the salad.
- Black Beans. Drain and add a can of black beans.
- Cilantro Lime. Add some chopped cilantro and lime juice.
- Pico De Gallo. Add some fresh Pico de Gallo or chopped tomatoes and onions.
What To Serve With Frito Corn Salad
This Frito Crack Corn Salad is one of the best Corn Side Dishes for BBQ. Therefore, serve it with one of these main dishes.
- Instant Pot Pork Ribs
- Slow Cooker Country Style Pork Ribs
- Barbecue Chicken Kabobs
- Baked BBQ Chicken
- Bacon Wrapped Jalapeno Quail
- Dr Pepper Chipotle BBQ Chicken
- French Onion Dip
FAQs
How To Store Frito Crack Corn Salad
Store the corn salad before you add Fritos in an airtight container in the refrigerator for up to 3 days.
I recommend storing the Fritos separately, otherwise, you may end up with soggy Fritos on your salad.
If your chips get soggy in the corn salad, add more fresh Fritos before serving.
More Corn Recipes
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Recipe
Frito Crack Corn Salad Recipe
Ingredients
- 1 (15-oince) can whole kernel corn drained
- 1 (15-oince) can Southwest corn drained
- 1 cup mayonnaise
- 0.5 packet ranch seasoning mix (or 2 tablespoons ranch dressing)
- 1/4 cup red onion diced
- 1 jalapeno diced
- 1/2 cups bacon bits optional
- 1 1/2 cups cheddar cheese grated, or small cubes
- 1/2 teaspoon smoked paprika
- 1 (9.75 ounce) bag Corn chips (any flavor)
Instructions
- Combine both types of corn, mayonnaise, ranch seasoning (or dressing), onion, jalapeño, bacon bits, cheddar cheese and paprika together in a large bowl.
- Crush half of the Fritos and stir into the corn just before serving. Top with remaining corn chips.
Video
Notes
- Crunchy Salad. Stir in crushed corn chips just before serving, so it doesn’t get soggy. Add some larger corn chips to the top of the salad.
- Southwest Corn. If you can’t find any southwest corn, just use 2 cans of corn and add some diced green and red pepper to the dish.
- Drain. Ensure the corn is drained well, so the salad isn’t watery.
- Storage. Store in an airtight container in the refrigerator for up to 7 days.
Andrea says
This was such a fun recipe to make. Quick and easy! I’m adding it to my Labor Day bbq spread this year.
Beth says
This is wonderful! I love that this could be eaten year round and I may or may not even eat it for breakfast 😉 Yum!!
Dana says
This is amazing! So crunchy and salty and delicious. Made this for a cookout and it was a hit.
Tavo says
Very nice and crunchy salad! Kids loved it!
Tayler says
We have a bbq this weekend and I am definitely making this to take! I can’t wait to try it- it looks amazing.