Frito Crack Corn Salad Recipe
A creamy cold salad, this Frito Corn Salad is a great make-ahead Crack Corn Salad to take to a picnic, bbq, or potluck.
Servings 6
Calories 309kcal
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.
Nutrition
Calories: 309kcal | Carbohydrates: 12g | Protein: 13g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 34mg | Sodium: 1019mg | Potassium: 82mg | Fiber: 2g | Sugar: 2g | Vitamin A: 417IU | Vitamin C: 4mg | Calcium: 224mg | Iron: 0.3mg