Ingredients
Method
Mix the salad base
- Drain the three cans of whole kernel corn thoroughly and add it to a large mixing bowl.
- Add the diced red onion and diced red bell pepper to the corn and toss to combine.
Make the creamy ranch dressing
- In a small bowl, whisk together the mayonnaise, sour cream, dry ranch seasoning, black pepper, and garlic powder until smooth and creamy.
- Pour the dressing over the corn mixture and stir well until everything is evenly coated.
Add cheese, chill, and finish
- Fold in the shredded sharp cheddar cheese and mix gently to distribute.
- Refrigerate the salad for at least 30 minutes to let the flavors meld together.
- Just before serving, add the lightly crushed Fritos and fold them in so they stay as crunchy as possible.
- Garnish with sliced green onions and serve immediately so the Fritos don’t lose their crunch in the dressing.
Notes
Pro tip: crush the Fritos just before serving and keep the salad chilled until the last minute for maximum crunch. Refrigerate covered for up to 3 days, but wait to mix in Fritos until serving. Freezing isn’t recommended because the chips won’t retain texture after thawing. For a lighter option, use Greek yogurt in place of half the mayonnaise for a tangier, lower-fat dressing.