This corn salad is creamy and crunchy, and it takes only five minutes to prepare. It's a great make-ahead side for barbecues, potlucks, and company.
Family recipes are my absolute favorites, especially the ones handed down by moms, sisters, and sisters-in-law. After a big road trip visiting relatives, my sister put out a salad I'd never tasted before. She was shocked I'd never had "Lorrie's corn salad"! It turns out everyone in the family except me already loved Lorrie's famous version, and Lorrie is my wonderful sister-in-law.
I thought it was wonderful, so the minute I got home I made a batch to share with you. This salad is a perfect side for barbecued chicken, hamburgers, or pulled pork sandwiches, and it's the easiest option for potlucks or picnics. My top tip: make it the day before and refrigerate it overnight so the flavors can meld. It really is a five-minute salad with a big payoff. Just be sure to add the chips right before serving so they stay crunchy!
Why You'll Love This Recipe
- You can toss it together in just five minutes
- Making it ahead means one less task on the day of your gathering
- It goes with almost anything, from barbecued chicken to pulled pork sandwiches
- It's sure to please a crowd at potlucks and picnics
- It uses basic ingredients you probably already have at home (the corn chips might be the one exception!)
What You'll Need for Corn Salad
Heading to the store or checking your pantry? Here's the list. (The printable recipe card below has exact amounts and directions.)
- Drained canned corn
- Diced red pepper
- Diced red onion
- Cheese, shredded
- Mayonnaise or salad dressing
- Corn chips (plain or chili cheese flavor), or any other corn chip you like best.
Step-by-Step Directions for Corn Salad
- Drain the canned corn thoroughly.
- Chop the red pepper and red onion to roughly the size of the corn kernels, or slightly smaller.
- Combine the corn, red pepper, red onion, shredded cheese, and mayonnaise (or salad dressing) in a large bowl.
- Cover the bowl and chill. For the best flavor, make it a day ahead and let it rest overnight.
- Just before serving, fold in a small bag of corn chips. Or set the bag out on the side so everyone can crush their own into their bowl when ready to eat.
A quick note: If you can't find the chips I used, toasted corn chips work beautifully. That's what I went with, since my local Canadian grocery store didn't stock them.
More Salad Recipes You Might Like:
- This timeless potato salad with egg tastes just like Grandma's!
- This macaroni salad comes with the best homemade dressing!
- Beet salad with feta cheese makes a standout side dish.
Fritos Corn Salad
A creamy, crunchy corn salad packed with cheese, peppers, and crushed corn chips. It's the simplest five-minute side for potlucks, picnics, and backyard barbecues.
Ingredients
Method
- Chop the red pepper and red onion to about the size of the corn kernels, or slightly smaller.
- In a large bowl, toss together the corn, red pepper, red onion, shredded cheese, and mayonnaise (or salad dressing).
- Cover and chill. For best results, make it the day before and refrigerate overnight.
- Just before serving, stir in the corn chips. Or serve them on the side so guests can crush and mix in their own.
Notes
No luck finding the usual chips? Toasted corn chips are a great stand-in. Green pepper also works if you don't have red.
Toasted corn chips work well when the usual chips are hard to find, and green pepper can replace red if needed.
