Easy & Delicious Spicy Frito Corn Salad | Perfect Summer Treat

Introduction

Sometimes the best recipes come from a little chaos and a lot of curiosity. Picture a cramped Brooklyn apartment kitchen, where experimenting with random ingredients turns into accidental magic. That’s exactly how this Spicy Frito Corn Salad was born—after a few cooking mishaps and some taste tests that definitely didn’t go as planned. It’s bold, it’s crunchy, and, yes, it’s a little messy, but that’s part of the fun. This salad takes simple pantry staples and cranks them up with heat and texture, perfect for those days when you want something quick but totally satisfying. No fancy techniques, just flavors that pop and a vibe that’s totally chill. Whether it’s a last-minute snack or an unexpected party hit, this salad reminds us that sometimes, the best food comes from just throwing things together and seeing what sticks. So, let’s dive in and make something a little spicy, a little crunchy, and all kinds of awesome. Print

Preparing time

10 minutes

Cooking time

0 minutes

Ingredients and measurement

2 (15 1/4 ounce) cans corn kernels, drained 1/2 cup chopped roasted red pepper, plus 1/4 cup for garnish 1/3 cup chopped green bell pepper 1 small jalapeno, chopped, plus 1 small jalapeno cut into thin rounds 1/3 cup finely chopped red onion 2 scallions, sliced thin 1/4 cup mayonnaise 1 tablespoon adobo sauce 2 limes, juiced 3 1/2 ounces chili cheese Fritos corn chips, lightly crushed 1/4 cup cilantro leaves 1/4 cup crumbled Cotija cheese

Instructions

Step 1: Combine the main ingredients

In a large bowl, stir together the drained corn, chopped roasted red peppers (reserve 1/4 cup for garnish), green bell pepper, chopped jalapeno (keep some slices for garnish), red onion, and scallions.

Step 2: Add the creamy and zesty elements

Mix in the mayonnaise, adobo sauce, and freshly squeezed lime juice until everything is well coated.

Step 3: Incorporate the crunch

Fold in the lightly crushed chili cheese Fritos corn chips gently, making sure not to mash them too much.

Step 4: Season and transfer

Season the mixture with salt and pepper to taste. Transfer it to a serving dish.

Step 5: Garnish and serve

Top with the reserved roasted red peppers, jalapeno slices, cilantro leaves, and crumbled Cotija cheese just before serving.

Notes

Ingredient swaps

If you like less heat, feel free to reduce jalapeno or leave out the slices for garnish.

Make ahead

You can prepare this a couple of hours ahead, but add the Fritos and garnishes just before serving so they stay crunchy.

Serving tips

Serve chilled or at room temperature for best flavor and texture. This makes a fantastic snack or side for any casual gathering!

Cooking tips : Balancing the heat and freshness

Adjust jalapeño for your spice level

If you’re like me and sometimes forget how fiery those little jalapeños get, start with less chopped jalapeño in the mix, then add more if you want a kick. The thin rounds on top bring that fresh punch without overwhelming – you can always skip the seeds too if you’re feeling cautious.

Choose roasted red peppers with care

I’ve learned the hard way that the canned roasted red peppers vary wildly in sweetness and smokiness. Don’t stress if yours seem muted—adding a touch extra lime juice or a pinch more adobo sauce helps boost the flavor to that perfect tang.

Mix in the Fritos last

Those crushed chili cheese Fritos bring a great crunch, but toss them in right before serving. Otherwise, they get soggy fast and lose their magic, which is honestly heartbreaking when you’re ready to dig in.

Cooking tips : Fresh herbs & cheese magic

Using Cotija cheese for the right tang

Cotija is salty and crumbly, and a little goes a long way. Sometimes I accidentally add too much (oops!) and it steals the show, so sprinkle lightly and taste as you go.

Keep cilantro fresh and bright

Chopping cilantro feels like such a chore in the kitchen mess, but it really lifts this dish. Toss it in just before serving so its bright green color and flavor don’t get lost in the mix.

FAQ

Can I make this ahead of time?

You can prep everything except the Fritos and cilantro early. Store the Fritos separately so they stay crispy and add them right before serving. Otherwise, you’ll get a sad soggy crunch.

What can I substitute if I don’t have Cotija cheese?

Feta cheese works well here as a salty, crumbly alternative. Just keep an eye on salt levels since feta can be saltier.

Is mayonnaise necessary?

Mayonnaise helps bind everything and gives a creamy kick, but if you prefer, a light drizzle of good olive oil and a touch of lime juice can work in a pinch.

How spicy is this dish?

It usually has a medium heat from the jalapeños and adobo sauce—adjust the jalapeño amount as needed. Removing seeds cuts down on the heat significantly too.

Conclusion

This vibrant corn salad is such a crowd-pleaser every time I bring it out. It’s got that perfect balance of smoky, tangy, and just a bit of heat that keeps folks coming back for seconds (and sometimes thirds—no judgement here!). The creamy mayo and punchy adobo sauce tie everything together beautifully, while the Fritos add that fun, unexpected crunch that really makes it unique. I love how the lime juice brightens the whole dish, making it feel fresh and lively—ideal for summer BBQs or whenever you want something that screams fiesta in a bowl. And honestly, it’s pretty forgiving to toss together even when the kitchen’s a little chaotic and you’re trying to do five things at once. Don’t be afraid to tweak the heat level or swap in what you have; this recipe is way more flexible than you think. Serve it up with some extra Cotija and cilantro on top, grab a spoon (or just eat it straight from the bowl—no shame!), and enjoy those layers of flavor dancing around.

Suggestions of another similar recipes

Mexican Street Corn Salad with Grilled Zucchini and Cilantro

Try swapping out some of the corn with grilled zucchini for a fresher texture, still keeping the mayo and lime but throwing in a little garlic powder for an extra kick.

Spicy Black Bean and Roasted Red Pepper Salad

Mix black beans, roasted red peppers, jalapenos, lime juice, and a touch of smoked paprika with a dollop of Greek yogurt or mayo for a hearty and healthy twist.

Chili Lime Chickpea Salad with Crunchy Tortilla Bits

Combine chickpeas, scallions, jalapeno, lime juice, and adobo sauce with crushed tortilla chips instead of Fritos. The tortilla gives a different but equally addictive crunch.

Southwest Avocado Corn Mix

Toss fresh corn kernels with diced avocado, jalapenos, red onion, lime, cilantro, and a little cotija. This one’s creamy and fresh without mayo, perfect for a lighter alternative.