Frito Corn Salad/Dip

Oh yeah—Frito corn salad (aka Frito dip) is one of those dangerously addictive, “why did I make this?” recipes 😄. It’s creamy, crunchy, a little tangy, and disappears fast.

Here’s a classic version, plus a couple tweaks depending on how you like it:

🥣 Classic Frito Corn Salad / Dip

Ingredients

5 Corn on the cob, cooked and shucked, or

1 can (540 ml / ~15 oz) corn, drained (or 2 cups frozen, thawed)

1 cup shredded cheddar cheese

½ cup mayonnaise

1 cup sour cream

½ cup diced red onion (or green onions for milder flavor)

1 cup crushed Fritos corn chips (plus more for topping)

Salt & pepper to taste

Instructions

Mix the base

In a bowl, combine corn, cheese, onion, mayo, and sour cream.

Season

Add salt and pepper. Taste—cheddar and chips are salty already, so go easy.

Chill (optional but better)

Let it sit in the fridge for 30–60 minutes to let flavors blend.

Add the crunch last

Stir in crushed Fritos right before serving so they stay crispy.

Top & serve

Sprinkle extra chips on top and serve as a dip or side.

🔥 Flavor Variations (highly recommended)

🌶️ Southwest Kick

Add:

½ tsp chili powder

½ tsp cumin

1 small diced jalapeño

Handful of chopped cilantro

🥓 Bacon Ranch Version

Add:

½ packet ranch seasoning

4–6 slices cooked, crumbled bacon

🍋 Fresh & Lighter Twist

Swap half the mayo for Greek yogurt

Add a squeeze of lime juice

💡 Pro Tips

Don’t add Fritos early → they’ll go soggy.

This doubles easily for parties.

Works as:

A dip with extra chips

A side dish for BBQ (awesome with burgers or grilled chicken)