Introduction

Oh my goodness, let’s talk about those effortless dishes that just scream “gathering”! You know the ones – they show up at every potluck, every backyard BBQ, every game day get-together, and disappear faster than you can say “seconds.” This Frito Corn Salad? It’s exactly one of those recipes. It’s creamy, it’s crunchy, it’s savory, and honestly, it’s just pure fun in a bowl. It’s so incredibly easy to whip up, takes minimal time, and is always a massive hit. Seriously, once you make this, people will be asking you for the recipe every single time.

Why You’ll Love This Recipe

Seriously, what’s not to love?

Fast: We’re talking maybe 15 minutes, tops. No cooking required!
Easy: If you can open cans and stir, you can make this salad.
Giftable: Need to bring something to a party? This travels beautifully (just add the Fritos when you arrive!).
Crowd-Pleasing: Kids and adults alike devour this. The Fritos add that addictive crunch everyone craves.

Ingredients

Here’s what you’ll need to gather from your pantry and fridge. Simple stuff, right?

1 Bell pepper, green, yellow, or red: Pick your favorite color, or use a mix! Adds freshness and a little crunch.
1 (15-ounce) can Black beans: Make sure these are rinsed and really well drained.
1/2 tsp Garlic powder: Adds that essential savory note.
1/2 tsp Onion powder: Garlic’s best friend, bringing another layer of flavor.
2 (15-ounce) cans Sweet corn: Canned corn is perfect here for convenience. Drain it well!
1/2 tsp Black pepper: Freshly ground is always best!
1 tsp Salt: To bring out all the flavors. Adjust to your liking.
1 tbsp Extra virgin olive oil: Just a touch to help everything meld together.
1/2 tsp Ground cumin: This spice adds a little warmth and depth that really makes the salad special.
1 (9.25-ounce) bag Fritos: The star crunch! Use the regular corn chips.
1 cup Shredded Cheddar cheese: Sharp or mild, whatever you love.
2/3 cup Sour cream: This is what makes it wonderfully creamy and tangy.
1 (10-ounce) can Rotel (drained): These diced tomatoes and green chilies add a little zest and a hint of heat. Drain them really well!

How to Make It

Okay, get your biggest bowl ready! This couldn’t be simpler.

First things first, let’s prep the veggies and canned goods. Finely dice your bell pepper. Open up those cans of black beans, corn, and Rotel, and drain them really well. Seriously, give them a good shake in the colander so your salad doesn’t end up watery.

In a large mixing bowl, combine the drained black beans, drained corn, drained Rotel, and the diced bell pepper.

Now, let’s add the flavor powerhouses: the garlic powder, onion powder, black pepper, salt, ground cumin, and the extra virgin olive oil. Give everything a good stir to coat the veggies and beans with the spices.

Next, dollop in the sour cream and sprinkle in the shredded Cheddar cheese. Gently fold everything together until the sour cream and cheese are evenly distributed throughout the mixture. You want everything coated in that creamy goodness.

Almost there! Cover the bowl and pop it in the fridge for at least 30 minutes. This chilling time lets the flavors meld together beautifully. If you have more time, an hour or two is even better!

Just before you’re ready to serve, open that bag of Fritos! Add them to the bowl with the salad mixture. Gently stir them in until they are mixed throughout. Don’t overmix, you want to keep that glorious crunch!

Serve immediately and watch it disappear!

Substitutions & Additions

This salad is super forgiving and easy to customize. Feel free to play around!

Spice It Up: Want more heat? Add a diced fresh jalapeño (remove seeds for less heat), a dash of cayenne pepper, or use Hot Rotel instead of Mild.
Different Beans: Kidney beans or pinto beans would also work in place of black beans.
Cheeses: Try Monterey Jack, Pepper Jack, or a Mexican blend instead of just Cheddar.
Add Onion: A quarter cup of finely diced red onion adds a nice bite. Rinse it under cold water first to mellow its flavor if you like.
Creamier: Add a little mayonnaise along with the sour cream for extra richness.
Other Veggies: Diced cucumber, cherry tomatoes (halved), or even some chopped avocado could be tasty additions.
Protein Boost: Stir in some cooked, chopped chicken for a heartier meal salad.
Other Chips: While Fritos are classic, tortilla chips (scoops work well!) could be used in a pinch, but the Frito flavor is unique!

Tips for Success

Just a couple of little pointers to make sure your Frito Corn Salad is absolutely perfect every time.

Drain, Drain, Drain: I know I said it before, but seriously, make sure all your canned ingredients are really well drained. Excess liquid will make your salad watery and sad.
Chill Time is Key: Don’t skip the chilling step! It allows the flavors to marry and deepen.
Add Fritos Last: This is the most important tip! Fritos get soggy quickly. Stir them in just before serving to maintain their crunch.
Make Ahead: You can mix together everything except the Fritos and cheese a day in advance. Add the cheese when you stir in the sour cream, but save the Fritos for the very end. Add the cheese just before serving along with the Fritos, or add it with the sour cream mixture. I find adding the cheese with the sour cream is fine, but definitely save the Fritos.

How to Store It

Store any leftovers in an airtight container in the refrigerator. It’s best eaten within 2-3 days. Keep in mind that the Fritos will soften over time. If you know you’ll have leftovers, it’s even better to store the base salad separately and add Fritos to individual portions right before eating.

FAQs

Here are a couple of common questions people ask about this salad:

Can I use frozen corn instead of canned?

Yes, you can! Just make sure to thaw it completely and drain any excess liquid before adding it to the salad.

Is this salad spicy?

Using Mild Rotel gives it just a hint of heat, more for flavor than spice. If you’re sensitive to heat, you could substitute the Rotel with a can of plain diced tomatoes (drained), but you’ll lose that little extra flavor kick.

Can I make this without the Fritos?

Technically yes, it would be a delicious corn and bean salad! But the Fritos are what makes it Frito Corn Salad and adds that signature texture and salty crunch. It won’t be the same without them!

Easy & Delicious Frito Corn Salad Recipe

An effortless and crowd-pleasing salad featuring creamy, crunchy, and savory flavors. Perfect for potlucks, BBQs, and game days, it's quick to make and always a hit.

Print Recipe Pin Recipe

Prep Time 15

Equipment

Large mixing bowl Biggest bowl ready!
Colander For draining canned goods

Ingredients

Main Ingredients

1 Bell pepper green, yellow, or red; Pick your favorite color, or use a mix!
1 can Black beans (15-ounce) Make sure these are rinsed and really well drained.
0.5 tsp Garlic powder
0.5 tsp Onion powder
2 cans Sweet corn (15-ounce) Canned corn is perfect here for convenience. Drain it well!
0.5 tsp Black pepper Freshly ground is always best!
1 tsp Salt To bring out all the flavors. Adjust to your liking.
1 tbsp Extra virgin olive oil
0.5 tsp Ground cumin
1 bag Fritos (9.25-ounce) The star crunch! Use the regular corn chips.
1 cup Shredded Cheddar cheese Sharp or mild, whatever you love.
0.67 cup Sour cream
1 can Rotel (10-ounce), drained well

Instructions

First things first, let's prep the veggies and canned goods. Finely dice your bell pepper. Open up those cans of black beans, corn, and Rotel, and drain them really well. Seriously, give them a good shake in the colander so your salad doesn't end up watery.
In a large mixing bowl, combine the drained black beans, drained corn, drained Rotel, and the diced bell pepper.
Now, let's add the flavor powerhouses: the garlic powder, onion powder, black pepper, salt, ground cumin, and the extra virgin olive oil. Give everything a good stir to coat the veggies and beans with the spices.
Next, dollop in the sour cream and sprinkle in the shredded Cheddar cheese. Gently fold everything together until the sour cream and cheese are evenly distributed throughout the mixture. You want everything coated in that creamy goodness.
Almost there! Cover the bowl and pop it in the fridge for at least 30 minutes. This chilling time lets the flavors meld together beautifully. If you have more time, an hour or two is even better!
Just before you're ready to serve, open that bag of Fritos! Add them to the bowl with the salad mixture. Gently stir them in until they are mixed throughout. Don't overmix, you want to keep that glorious crunch!
Serve immediately and watch it disappear!

Notes

Make sure all your canned ingredients are really well drained. Excess liquid will make your salad watery. Don't skip the chilling step; it allows the flavors to marry and deepen. Add Fritos just before serving to maintain their crunch. You can mix together everything except the Fritos (and ideally add cheese with the sour cream) a day in advance. Store leftovers in an airtight container in the refrigerator for 2-3 days; Fritos will soften over time.