Add some crunch to your summer side dish with this easy Frito Corn Salad recipe! Sweet corn, creamy dressing and crunchy corn chips are tossed together for one epic salad worthy of any occasion big or small. 

FritoCorn Salad in a blue terra cotta bowl with a bag of Fritos in the background.

Frito Corn Salad

Sweet corn is my favorite thing about summer….aside from fresh peaches. And I love to slather it with butter and douse it with salt. BUT sometimes I buy a bit too much and I need a plan for the leftover corn beyond freezing it. 

The corn in our area is pretty spectacular and we usually have corn on the cob several times a week. So, there’s never a shortage of corn around here. This Frito Corn Salad is my new favorite thing to make with fresh corn and frozen corn. It’s southwestern flavors are outstanding and the crunchy corn chips just make it epically amazing.

It’s the perfect side dish for all your summer plans PLUS tailgating season is right around the corner so this is perfect for that, too! 

Frito Corn Salad in a blue bowl on a white background with Fritos in the background.

What is Frito Corn Salad

This isn’t like a healthy salad like my favorite Chickpea Salad, so let’s just get that out of the way right there. This is one of those salads that you see at potlucks and family cookouts...the retro classic, if you will, that you know you want to dive headfirst into. 

As with everything in my life, I eat anything I want…in moderation, of course. This Frito Salad is one of the items I don’t make every day but when I do….I certainly house down my fair share of it.

Frito Corn Salad is exactly what it sounds like, corn salad topped with Fritos….corn, bell peppers, onions, optional jalapeños, shredded in a creamy taco spiked dressing that’s topped with crushed corn chips. It makes a great dip for tailgating, too, but we love serving it alongside just about anything. 

How To Make Frito Corn Salad

This corn salad recipe couldn’t be easier to make. You can make the salad part in advance and then top with corn chips right before serving. And if you don’t want to mix in the corn chips, you can serve them alongside for dipping or topping with as much or as little as you want.

  1. Mix the corn, onion, bell peppers, jalapeno and cheese in a large bowl.
  2. Whisk the mayonnaise, sour cream and taco seasoning together.
  3. Pour the dressing over the corn salad ingredients.
  4. Toss the salad to coat.
  5. Top with crushed corn chips and serve immediately.
  6. So easy! So tasty! So VERY addicting! (Some people call it Corn CRACK Salad.)
Top down shot of Frito corn salad in a blue bowl.

What To Serve It With

We love to serve Frito Corn Salad with our favorite BBQ Ribs at our summer cookouts but it’s also amazing with this Pulled Pork recipe! If you make it in the winter or don’t want to grill out, it’s fantastic with this BBQ Chicken we bake in the oven.

It’s also amazing with this Southwestern style Meatloaf!  A huge win with the whole family.

Barbecue Chicken thighs on a baking sheet.

More Easy Salad Recipes

If you love this corn salad, then you HAVE to TRY this easy Hawaiian Macaroni Salad.  It’s simple and quick and always the first to vanish at cookouts. Or try this Mexican Street Corn Salad for a different twist.

We also love this Tortellini Salad for all your carb loving friends. Or try this midwestern retro favorite….Popcorn Salad!


Frito Corn Salad in a blue bowl on a white background with Fritos in the background.

Get the Recipe: Frito Corn Salad Recipe

Crunchy, tangy and addicting Frito Corn Salad is the potluck classic side dish you'll want to make for every gathering. Sweet corn, peppers, cheese and crispy corn chips are tossed with a creamy dressing that's ready in minutes.
5 from 3 votes


  • 4 cups sweet corn, Fresh or Frozen and thawed
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup orange bell pepper, chopped
  • 1/2 cup diced red onion
  • 2 tbsp minced jalapeno
  • 1 cup shredded cheddar
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tbsp taco seasoning
  • 1 cup Frito Corn Chips


  • mixing bowl


  • Add the corn, bell pepper, onion, jalapeno and cheddar to a large bowl. Toss to combine.
  • In a small bowl, whisk together the sour cream, mayonnaise and taco seasoning.
  • Pour the dressing over the salad and stir to coat.
  • Top the salad with the crushed corn chips.
  • Serve immediately.


You can make the salad up to 48 hours in advance BUT don’t stir in the cheese or corn chips until right before serving.
Calories: 215kcal, Carbohydrates: 18g, Protein: 5g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 19mg, Sodium: 200mg, Potassium: 187mg, Fiber: 2g, Sugar: 4g, Vitamin A: 750IU, Vitamin C: 22mg, Calcium: 94mg, Iron: 1mg