Frito Corn Salad

Get ready for the crunchiest, most addictive side dish that’s about to steal the spotlight at your next gathering!

This Frito Corn Salad combines sweet corn with crispy Fritos in a creamy, zesty dressing that’ll have everyone asking for the recipe.

The magic happens when that tangy lime juice meets the smoky crunch of Fritos, while fresh parsley adds a pop of color and the creamiest mayo-sour cream combo ties it all together.

It’s like summer decided to throw a party in a bowl, and everyone’s invited!

Ingredients

For the Salad:

• 1 red bell pepper, finely diced
• 1 can corn (15 oz), drained and rinsed
• 1 cup Fritos or tortilla chips

For the Dressing:

• ¼ cup mayonnaise
• ¼ cup sour cream
• ⅓ cup fresh parsley, chopped
• 1 lime, juiced (about 2 tablespoons)

Steps

1. Prep the bell pepper by finely dicing it into ¼-inch pieces. If you have a veggie chopper, this is the perfect time to use it for uniform pieces that distribute evenly throughout the salad. The smaller dice ensures every bite gets that sweet pepper crunch without overwhelming any single forkful.
2. Combine the base ingredients in a large serving bowl by adding the diced bell pepper, drained corn, mayonnaise, sour cream, chopped parsley, and fresh lime juice. Mix thoroughly with a large spoon until the creamy dressing completely coats all the vegetables. You’ll know it’s properly mixed when every kernel of corn glistens with the creamy coating.
3. Add the Fritos just before serving by gently folding in the chips to maintain their crunch, or serve them on the side as a dipper if you prefer maximum crispiness. The key is timing – add them too early and they’ll get soggy, but add them right before eating and you get that perfect textural contrast that makes this salad irresistible.

Smart Swaps

• Greek yogurt instead of sour cream (1:1 ratio) – adds protein without changing texture
• Frozen corn (thawed and drained) instead of canned – often sweeter and less sodium
• Cilantro instead of parsley – gives it a Mexican street corn vibe

Make It Diabetes-Friendly

Reduce carbs by 8g per serving with these swaps:

• Use ½ cup corn instead of full can (saves 12g carbs total)
• Replace Fritos with ¼ cup toasted pumpkin seeds (reduces carbs from 16g to 2g per serving)
• Add extra diced cucumber and celery for crunch without carbs
• Serve smaller portions (½ cup instead of ¾ cup) alongside grilled protein
• Pair with grilled chicken or fish to slow glucose absorption and increase satiety

Pro Tips

• Drain corn completely and pat dry with paper towels – excess moisture makes the dressing watery
• Chill for 30 minutes before adding Fritos if you want flavors to meld (but not longer or veggies get soggy)
• Double the lime juice if you love extra tang – the acidity brightens all the flavors