Frito Salad
Frito Salad is the crunchy, colorful, crowd-pleasing side dish you didn’t know you needed. Packed with sweet corn, fresh veggies, and that irresistible salty crunch from classic corn chips, it’s the kind of recipe that disappears fast at potlucks and summer cookouts. Serve it piled high as a vibrant salad or scoop it up as a fun, snacky dip—either way, it brings bold flavor and plenty of personality to the table.
You can enjoy Frito Salad year-round because it’s endlessly adaptable and always hits that sweet spot between fresh and crunchy. In the warmer months, serve it chilled as a bright, easy side dish alongside burgers, grilled chicken, or anything fresh off the barbecue. When the weather cools down, it doubles as a hearty, scoopable dip—perfect with chili night, football gatherings, or cozy indoor parties. With its mix of corn, veggies, and zesty dressing, this salad-slash-dip brings a burst of flavor to any season, making it a fun, reliable favorite no matter the time of year.
What is Frito Salad?
A Frito Salad is a fun, crunchy, flavor-packed dish made with simple pantry and fresh ingredients. At its core, it combines sweet corn, colorful veggies (like peppers, onions, and olives), shredded cheese, and a creamy, tangy dressing—then gets tossed with crushed Fritos right before serving. The chips add that iconic salty crunch that makes the whole bowl irresistible. It’s often served as a side dish for potlucks and cookouts, but it can also double as a scoopable dip, making it a versatile favorite for any gathering.
We specifically love this salad in the summer with fresh corn, but you can also make it any other season with canned corn!
Why I love this recipe
- You can use fresh or canned corn. So if you have the time, go to the effort of preparing fresh (it always tastes better), but if you’re short on time, grab a can or two of corn. Just make sure it’s drained well.
- This is also a fun salad to bring camping or to an potluck or game day party! You can make it ahead, or deconstruct the ingredients and mix it right before eating.
- This salad can also serve as a dip – just add more Fritos. You can even add the large “dipper” ones.
Ingredients to make Frito Salad
- Corn (fresh, or canned corn, drained) – I love this option that you can make it in any season.
- Red bell peppers – you can also add in any other color of bell pepper.
- Red onion – green onions are great, too.
- Sliced black olives
- Cheddar cheese or Jack cheese – or use your favorite cheese
- Mayonnaise – I use Best Food’s (or Hellman’s)
- Sour cream (or Greek yogurt)
- Fritos BBQ or Chili Cheese Flavored Corn Chips
How do you make a Corn Salad with Fritos?
- In a large bowl, add the corn, red bell peppers, red onion, olives, and cheese.
- Mix together the mayonnaise and sour cream. Pour over the salad mixture.
- Lightly mix together to ensure all the ingredients are coated.
- Stir in corn chips just before serving. Don’t add all of the corn chips, but leave some for the top of the salad.
- Optional to serve the Fritos on the side or crumbled on top or leave them whole.
Sandy’s tips and substitutions:
- The flavor in this salad comes from the Fritos! Make sure and use BBQ or Chili Cheese Flavored Corn Chips, because this is where the “dressing” gets its flavor.
- You can use sour cream or Greek yogurt. If you use Greek yogurt, it does make the salad a little more runny than with sour cream.
- Corn: use canned (drained), fresh, frozen, or grilled.
- Add in fresh chopped basil and tomatoes and cucumbers if you want to stretch it to feed more.
- Use a variety of mixed bell pepper colors.
- Grill the corn first; cool, and cut off the cob. This will give a nice “charred” flavor.
- For an extra pop, add in jalapeños!
- Gluten-free: You really can’t make this salad gluten free because Fritos are not Gluten free. But if you prefer to use a different kind of corn chip, there are plenty of gluten free options. It might not be quite as good (or crisp!)
- STORAGE: Story any leftovers in the fridge for up to 3 days. But if you add the Fritos on top, they will become soggy in the fridge.
Serving
Make ahead and chill. Add the corn chips right before serving (for more crunch), but you don’t have to.
Or, just before serving, sprinkle corn chips on top. You can also serve this dip with sliced veggies! Or serve it on a big board for a large party.
We love this salad served with these BBQ Chicken Bacon Kebabs, and my Peach Waldorf Salad Recipe. You may also want to try this Corn Queso Dip Recipe for an appetizer.
More recipes with corn you might like:
Get the Recipe:
Frito Salad (Corn Dip)
Ingredients
- 2 cups corn, fresh, or canned corn, drained
- 2 cups red bell peppers, diced
- ½ red onion, diced
- ½ cup sliced black olives
- 2 cups cheddar cheese or Jack cheese, shredded
- ⅔ cup mayonnaise
- ⅓ cup sour cream, or Greek yogurt
- 1 9.75 oz bag Fritos, BBQ or Chili Cheese Flavored Corn Chips, crunched (but leave some whole)
Instructions
- In a large bowl, add the corn, red bell peppers, red onion, olives, and cheese.
- Mix together the mayonnaise and sour cream. Pour over the salad mixture.
- Lightly mix together to ensure all the ingredients are coated.
- Stir in corn chips just before serving. Don’t add all of the corn chips, but leave some for the top of the salad. Optional to serve the Fritos on the side or crumbled on top or leave them whole.
- You can also serve this dip with sliced veggies!
Notes
Sandy’s tips and substitutions:
- The flavor in this salad comes from the Fritos! Make sure and use BBQ or Chili Cheese Flavored Corn Chips, because this is where the “dressing” gets its flavor.
- You can use sour cream or Greek yogurt. If you use Greek yogurt, it does make the salad a little more runny than with sour cream.
- Corn: use canned (drained), fresh, frozen, or grilled.
- Add in fresh chopped basil and tomatoes and cucumbers if you want to stretch it to feed more.
- Use a variety of mixed bell pepper colors.
- For an extra pop, add in jalapeños!
- STORAGE: Story any leftovers in the fridge for up to 3 days. But if you add the Fritos on top, they will become soggy in the fridge.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
