Ingredients
Equipment
Method
- In a large mixing bowl, combine the drained whole kernel corn and the can of creamed corn. Ensure both are evenly distributed.1 (15 ounce) can whole kernel corn, drained, 1 (15 ounce) can creamed corn
- Spoon in the mayonnaise. Next, add the finely diced red onion and the finely diced green bell pepper. If you are using pimento peppers, drain them well and add them to the bowl at this stage.1 cup mayonnaise, 1/2 cup red onion, finely diced, 1/4 cup green bell pepper, finely diced, 1/4 cup pimento peppers, drained and chopped
- Sprinkle the sugar, salt, and black pepper over the corn and vegetable mixture. These seasonings will enhance the natural sweetness of the corn and balance the flavors of the other ingredients.1 tablespoon sugar, 1 teaspoon salt, 1/2 teaspoon black pepper
- Gently stir all the ingredients together until everything is well combined and the dressing is evenly coating the corn and vegetables. It’s important to mix thoroughly to ensure each bite is consistent in flavor.
- Just before serving, crush the Fritos corn chips. You can do this by placing them in a ziplock bag and gently crushing them with your hands or a rolling pin, or by pulsing them a few times in a food processor. Stir the crushed Fritos into the salad. Adding them at the last minute ensures they retain their maximum crunch.1 cup Fritos corn chips, crushed
- For the best flavor integration, cover the Fritos Corn Salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Notes
Best enjoyed fresh to maintain the crunch of the Fritos. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Store the salad base and crushed Fritos separately if planning to store leftovers.
