Sweet and Salty Corn Salad
Prep time
Total time
Crazy good! Sweet, salty, fresh and good to the last bite.
Recipe type: Salad
Serves: 16 servings
  • 2 cans corn, drained OR 2 bags frozen corn, cooked tender-crisp and cooled
  • 1 cup diced pepper, can use green, orange, red, yellow, or a combination
  • 1 small onion chopped fine
  • 2 cups shredded cheddar cheese
  • 1 cup mayonnaise or salad dressing (Miracle Whip)
  • 1 bag Chili Cheese Fritos
  1. Drain corn or if using frozen corn, cook just slightly to tender crisp and cool.
  2. Dice pepper and chop onion. Add to corn.
  3. Mix in mayonnaise (or Miracle Whip salad dressing).
  4. Gently fold in shredded cheese.
  5. Cover and place in refrigerator for 2 hours or over night.
  6. Just before serving add in chili cheese fritos.
<span></span>This salad will stay fresh in the refrigerator for up to one week. Do not add Chili cheese fritos until ready to serve.
Fritos can be crushed slightly before adding to salad or left whole.
Recipe by Pray Cook Blog at https://praycookblog.com/sweet-and-salty-corn-salad/