Frito Corn Salad

I am finally clawing my way back from being sick with “the bug”! (If that sounds like a REALLY bad “B Horror” movie… it was!) I was beginning to think we were going to have call for Jason Bourne and Captain Kurt to blow that sucker out of this Nest! Nasty Varmint!

I feel so badly I wasn’t able to get this recipe up here on the blog in time for the Holiday weekend. I hope you saw the recipe video I posted to Instagram and the Norine’s Nest Facebook Page?

Let’s talk Corn! I have to tell you a secret…the first time I spotted this salad I thought…”GAG!” (Just what you want to hear…right?)  I just couldn’t fathom how these simple ingredients would produce a “good” salad…let alone a FANTASTIC salad!  I mean a salad whose main ingredient was corn? Hmmmm?

However…I was intrigued and it was an original Paula Deen recipe. When it comes to food…never question someone from the South. lol (Unless it’s that fried squirrel recipe! Y’all gotta get rid of that nastiness!)  I decided to give it a whirl for our next family gathering. Holy Moly Guacamole! This recipe is EPIC! First time I made it… I had 4 requests for the recipe. From then on out…it’s been expected to make an appearance at every family dinner and summer BBQ! No exceptions!!! Thank goodness it’s an easy and quick recipe to make.

Start off by dicing 1/2 cup of green peppers and a 1/2 cup of red onion. I like to dice mine really small for this recipe. The original recipe calls for 1 cup of diced green pepper. The chicks at this nest are not members of the “Green Bell Pepper” fan club. So… I cut it back to 1/2 cup.  I think it’s perfect.

To this mixture add 2 cans drained whole corn.

Aren’t those colors pretty! I love how festive this salad looks as you are preparing it. I love “happy” food. Course that is a major problem…I think almost all food is “happy”! (Except for that squirrel! lol Can you tell I’m never going to forget seeing that recipe in that southern cookbook! Who does THAT?!!!)

To the corn mixture add…2 cups grated cheddar cheese*, salt and pepper to taste, and 1 cup of Best Foods mayonnaise.

Please note this is not a salad to switch up with Miracle Whip! NO! You don’t want that sweet taste in this salad. This is a rich creamy salad and we want to keep it that way. (I still question you Miracle Whip lovers? lol)  

*If you want to cut the fat you can reduce the cheddar cheese to one cup. It’s better with LOTS of “cheese love”…but totally do-able with just one cup.

Mix everything together, cover and refrigerate until ready to serve.

I can hear you…you just said “Huh? What? That’s it?”  Yep…that’s it until you’re ready to serve.

When it’s time to serve, crunch up one 10.5 oz. bag of Frito’s Chili Cheese Corn Chips. These chips are the “secret” to this salads success. It’s like eating corn dip and chips only in a salad! Some recipe developers ya just wanna kiss and leave them in your Will! If I had anything of any value to leave Miss Deen…she’d get it for this salad! (I wonder how she’d feel about a very run down Ford Ranger?)

Tip: If you can’t find the Chili Cheese Fritos in your market…you can substitute regular Fritos with 2 tsp. of taco seasoning.

Mix that all together until it’s well combined.  Garnish with some extra crushed Fritos and a few sprigs of Cilantro.

Serve immediately. The reason? You want the chips to stay crunchy. It is the “pop” that makes this salad shine. This salad is completely drool worthy! It made a convert out of me!

You know a salad is a “keeper” when even the pickiest eaters in the family gobble it up. My picky eaters, who shall remain nameless…snarf this salad down. (“Snarfing” was a give away that it could be the twenty-something male chicks that hang around 

It goes with just about any summer main course… Grilled Chicken, pulled pork sandwiches, cold deli sandwiches and hot dogs. Whatever you’re fixin’ for dinner this salad is sure to be a new favorite!

If you’re a regular follower at Norine’s Nest…and I hope you are…I just want to let you know that I’m changing “mail day”.  I’ll be sending out my weekly newsletter on Friday evenings/Saturday morning…depending on your time zone. I want to be able to add “quick” links to get you to the recipes you want to see. The only way for me to do that is to send the weekly e-mail out at the end of the week.

If you haven’t signed up for my weekly e-mails be sure to do that. They are just enthralling! (That may have been sarcasm at it’s best!) It’s a great way to see all the newest recipes, crafts, and party idea’s.

I’m sharing this recipe with all my friends over at Meal Plan Monday! You can click right HERE to head over there and see all the “YUM” that is going on.









Frito Corn Salad
Frito Corn Salad
Norine Rogers

This Frito Corn Salad takes the deliciousness of creamy cheesy corn dip and makes it into one truly Amazingly unforgettable summertime salad!

  • 2 cans whole yellow corn, drained
  • 2 cups grated mild cheddar cheese
  • 1 cup Mayonnaise
  • 1/2 cup diced red onion
  • 1/2 cup diced green bell pepper
  • Salt and Pepper to taste
  • 1 10.5 oz bag coarsely crushed Frito Chili Cheese Corn Chips
  • Cilantro for garnish

  1. Mix together drained corn, diced red onion, diced green pepper, 2 cups of grated mild cheddar cheese, 1 cup of mayonnaise, salt and pepper to taste.
  2. Cover. Place in Refrigerator and Chill until ready to serve.
  3. When ready to serve add 1 10.5 oz bag coarsely crushed Frito Chili Cheese chips.
  4. Mix together until well blended.
  5. Garnish with Cilantro Sprigs and extra crushed corn chips.

*If you cannot find Chili Cheese Frito's you can substitute regular Frito's with 2 tsp. of taco seasoning.

** You can make this salad with one cup of cheese instead of two if you are trying to watch your fat content.

Prep Time: 15 minutes









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