Frito Corn Salad Recipe: A Crunchy, Creamy Southern Classic

At Cumberlachia Homestead, we believe that the best dishes bring people together—and few do it quite like this Frito Corn Salad. It’s colorful, packed with flavor, and has that perfect combination of creamy, crunchy, and tangy that makes it impossible to stop at just one bite.

This salad has become a staple at summer cookouts, church potlucks, and lazy afternoon lunches on the porch. Whether you’re feeding a crowd or just craving something nostalgic, this is the salad that disappears fast.

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 Ingredients

• 2 (15 oz) cans of whole kernel corn, drained (or 3 cups fresh corn)
• 1 cup diced red or green bell pepper
• 1 can Rotel
• 1 cup shredded cheddar cheese
• ½ cup chopped green onions (optional)
• 3/4 cup sour cream
• 1 T. Olive oil
• 1 t. salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1 bag (9.5 oz) Chili Cheese or Original Fritos, crushed slightly

• Optional: 1 jalapeño, finely diced, for heat

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 Instructions

1. Mix the Base

In a large bowl, combine the corn, red bell pepper, green onions, and shredded cheddar cheese.

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2. Add the Creamy Element

Add the sour cream, olive oil and seasonings to a small bowl and mix together, the pour over base mixture and stir until everything is evenly coated. The mayo acts as the creamy binder and helps all those flavors mingle.

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3. Add the Crunch

Just before serving, stir in the Fritos. If you add them too early, they’ll lose their crunch—so keep them on the side until the last minute.

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 Serving Suggestions

Serve chilled in a big bowl with a sprinkle of extra scallions on top for color. It pairs perfectly with grilled meats, fried chicken, burgers, or even just a tall glass of sweet tea.

Try serving it in mason jars for individual servings at a picnic or potluck—it’s a charming touch!

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 Tips for Success

• Make Ahead: You can prep the salad (minus the Fritos) a day ahead. Store in the fridge and add chips before serving.

• Flavor Twist: Try ranch seasoning, crumbled bacon, or jalapeños for a flavor boost.

• Vegan Option: Use vegan mayo and skip the cheese, or use plant-based cheese alternatives.

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   From the Homestead Kitchen

We love making dishes that are easy, seasonal, and feed a lot of folks. This one is especially close to our heart—because it’s full of pantry staples, ready in minutes, and always met with empty bowls.

Frito Corn Salad is more than just a dish—it’s a Southern tradition, a crowd-pleaser, and one of the most craveable summer salads you’ll ever try.

Let us know how you served it on the homestead, and tag us at #CumberlachiaKitchen so we can see your creation!