Frito corn salad is a quick and easy salad recipe with a creamy ranch dressing, garbanzo beans, and fresh veggies. Plus, it’s topped with corn chips to give it lots of crunch! This is a filling salad full of fresh flavors that’s perfect for dinner or lunch.
I think the key to a great salad is the texture – you want a little bit of everything: a creamy dressing, crunchy vegetables, and something crispy to top it off. Frito corn salad meets all of those requirements – if you’ve never tried it, I think you’re going to love it.
The combination of flavors is so good, too – sweet corn with salty corn chips and fresh flavors from celery, bell pepper, and red onion. It also has garbanzo beans, and everything is tied together with a simple ranch-style dressing. Even better, it’s ready in less than 30 minutes.
You can serve corn and Frito salad as a main dish or a side dish, and I’m also sharing tips on how to prep it ahead. If you’ve been looking for a new salad to try, this is one to add to your list.
Corn Salad Ingredients
- Canned white corn
- Canned garbanzo beans
- Diced celery
- Diced red pepper
- Diced red onion
- Sour cream
- Ranch dip mix
How to Make Corn Salad
Drain the corn and beans and place them in a large bowl. Add all of the other ingredients, toss them all together, and the salad is ready.
Once you’ve made the salad, you can add the toppings.
Frito and Corn Salad Toppings
- Chopped fresh cilantro
- Plain Fritos or Chili Cheese Fritos
- Shredded cheese
Pile all of the toppings on the salad or serve them on the side and let everyone add their own.
Serving tip: Don’t add the Fritos until you’re ready to serve it. Otherwise, they will soften and not be as crunchy.
Sometimes I make this salad ahead, but there are a few tips you should keep in mind if you do.
You can prep all of the vegetables ahead of time, like draining the beans and corn and dicing the vegetables. You can combine them together in a container, and they will keep well for three to four days in the refrigerator.
You can also mix the sour cream, mayo, and ranch seasoning together ahead of time, but keep the mixture in its own container. It will also keep for several days in the fridge.
When you want to make a salad, combine the veggies with the dressing, and then add your toppings!
Can I use frozen corn?
You substitute frozen corn as long as it’s thawed! You can also use fresh corn kernels, but you will need to cook them first either by boiling the corn or sauteing it in a pan. Be sure to chill it before adding it to the salad.
Can I use bottled ranch dressing instead of making it?
I think making the dressing is better because it’s thicker than bottled dressing. It also tastes better, in my opinion, but you can sub the bottled kind if you prefer.
Can I use a different kind of cheese?
Cheddar, pepper jack, Monterey jack will all work well, or you can use a combination of cheese.
You will love how easy this corn salad recipe with Fritos is to make, and the flavors are great! It’s filling enough to be a meal on its own – I hope you give it a try!
Other Salads You'll Enjoy:
Frito Corn Salad Recipe
- 1 - 15 oz canned white corn
- 1 - 15 oz canned garbanzo beans
- 2 stalks of celery diced
- 1 red pepper diced
- ½ sweet or red onion diced
- ¼ cup sour cream
- ¼ cup mayo
- 1 Tbls ranch dip mix or ⅓ of a package.
- Cilantro to garnish
- ½ C Plain or Chili Cheese Fritos
- ½ C Shredded cheese
- Drain liquids from corn and garbanzo beans, place in a serving bowl, add diced celery, red pepper, and onion.
- Add sour cream, mayo and 1 Tbls ranch dip mix to the veggies and mix well.
- Top with shredded cheese, cilantro and fritos
- Serve immediately, enjoy!
We love a good salad with texture and this Frito Corn Salad has it all - sweet corn with salty corn chips and fresh flavors from celery, bell pepper, and red onion. It also has garbanzo beans, and everything is tied together with a simple ranch-style dressing.