Description
A creamy, crunchy, and flavorful Fritos Corn Salad perfect for potlucks, barbecues, or casual gatherings, combining garden-fresh vegetables with cheddar cheese, a tangy ranch seasoning, and the iconic crunch of Fritos corn chips.
Ingredients
Scale
Salad Base
- 1 cup sour cream
- 1 cup mayonnaise
- 1 tablespoon ranch seasoning mix
Vegetables & Cheese
- 2 cups shredded cheddar cheese
- 1 can (15 oz) corn, drained
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/4 cup diced green onions
Crunchy Topping
- 1 bag (9.25 oz) Fritos corn chips, crushed
Instructions
- Combine Creamy Ingredients: In a large mixing bowl, combine the sour cream and mayonnaise. Stir together until smooth and fully blended to create the creamy dressing base.
- Add Cheese: Mix the shredded cheddar cheese into the creamy mixture, ensuring it is evenly distributed throughout the dressing.
- Incorporate Corn: Drain the can of corn thoroughly before adding to the bowl. Stir gently to distribute the corn evenly without mashing.
- Prepare Vegetables: Dice the red and green bell peppers into small pieces and chop the green onions finely. Add them to the bowl and mix gently with the other ingredients.
- Add Seasoning: Sprinkle the ranch seasoning mix over the combined ingredients and stir until everything is well incorporated, enhancing the salad’s flavor.
- Prepare Fritos: Open the bag of Fritos corn chips and crush them slightly by hand, breaking them into smaller pieces but not into crumbs.
- Fold In Fritos: Gently fold the crushed Fritos into the salad mixture to add a crunchy texture, being careful not to overmix and crush them excessively.
- Chill the Salad: Cover the bowl tightly with plastic wrap or a lid, then refrigerate the salad for at least 1 hour to allow the flavors to meld and the salad to chill.
- Serve: Serve the salad chilled, enjoying the contrast of creamy dressing with the fresh vegetables and crunchy Fritos in every bite.
Notes
- For best texture, crush the Fritos just before mixing into the salad to maintain their crunch.
- This salad can be made a day ahead and refrigerated overnight for deeper flavor.
- Add a squeeze of lime juice or a dash of hot sauce for a tangy or spicy twist.
- Substitute Greek yogurt for sour cream to reduce fat content while maintaining creaminess.
- Use low-fat mayonnaise for a lighter version.
- This dish should be served chilled and eaten within 24 hours for optimal freshness.
