Paula Deen’s Frito Corn Salad
A delightful combination of sweet corn, fresh vegetables, and Fritos chips, perfect for barbecues and picnics.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Sweet corn (canned, drained) – 2 cups
- Mayonnaise – 1/2 cup
- Sour cream – 1/2 cup
- Cheddar cheese (shredded) – 1 cup
- Red onion (finely chopped) – 1/4 cup
- Bell pepper (chopped) – 1/2 cup
- Fritos corn chips – 2 cups
- Salt – 1/2 teaspoon
- Black pepper – 1/2 teaspoon
Instructions
- Prepare the ingredients: Start by draining the canned sweet corn. Chop the red onion and bell pepper as needed.
- Make the creamy base: In a large bowl, mix together the mayonnaise and sour cream until smooth.
- Add vegetables: Stir in the drained corn, chopped red onion, and bell pepper to the creamy base.
- Add cheese and seasoning: Mix in the shredded cheddar cheese, salt, and black pepper. Combine everything thoroughly.
- Add Fritos chips: Gently fold in the Fritos corn chips. Be careful not to crush them too much.
- Chill before serving: Cover the salad and place it in the refrigerator for at least an hour. This will let the flavors meld.
- Serve fresh: Once chilled, serve the salad as a side dish at your next gathering.
Notes
For added crunch, garnish with extra Fritos before serving. Can customize by adding ingredients like black beans or diced tomatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Frito Corn Salad, summer salad, barbecue side dish, vegetarian salad