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Fiesta Corn Chip Salad Recipe

Fiesta Corn Chip Salad Recipe

Whenever I share this corn salad with friends and family, the recipe is always requested! Quick and easy and great alongside just about any main course! *Corn mixture acn be made and stored in refridgerator until ready to serve. Do not add Fritos until just before serving as they tend to get soggy after a few hours. *Great for potlucks!
TOTAL TIME: Prep/Total Time: 10 min. YIELD:10 servings


  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 2 cups shredded Mexican cheese blend
  • 1 medium sweet red pepper, chopped
  • 1 cup mayonnaise
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (9-1/4 ounces) chili cheese-flavored corn chips, crushed


  • 1. In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips. Yield: 10 servings.

Nutritional Facts

3/4 cup: 463 calories, 35g fat (9g saturated fat), 28mg cholesterol, 789mg sodium, 25g carbohydrate (5g sugars, 3g fiber), 8g protein.

Reviews for Fiesta Corn Chip Salad

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Reviewed Jun. 25, 2017

"Great salad, perfect side for any barbecue. Because I was pressed for time, I used regular corn chips and crushed the chips over the top of the salad right before serving. Next time I'll use the chili cheese chips and mix them into the salad. I could see adding diced jalapenos to this dish too. I will definitely include this salad in my summer side dishes from now on! Volunteer Field Editor"

Reviewed Jun. 23, 2017

"We loved this salad and it was so quick to prepare. Made as is except used red onion, green pepper and regular Fritos as this is what I had in the house - delicious!! I could see playing around with this and possibly adding black beans and some additional seasonings. The recipe as written is a keeper and we will be making it again and again."

Reviewed Jun. 22, 2017

"This is a very good salad, perfect for a hot summer Texas dinner! I did change a couple things, I used fiesta corn and added green onion. I also grated my own cheese (but that isn't a flavor change)."

Reviewed Sep. 1, 2015

"I made this for a picnic, was worried it was too heavy for the "light "eaters but it was gone before all the other salads! My future son in law asked to lick the bowl!"

Reviewed Aug. 5, 2013

"This is pretty darn good! Couldn't find chili Cheese Fritos so I just used regular ones and added a bit of chili powder. Also just added the Fritos as a garnish to the top cause I didn't want them to get soggy!  Added some Vidalia onion and a few halved cherry tomatoes as well."

Reviewed May. 28, 2013

"my supervisor made this for our carry in last Friday I ate so much it was s o good. she told me to get it here, it was good however I was sad to see the calorie count Lol! she did use light mayo!"

Reviewed Jan. 6, 2013

"My daughter and I loved it."

Reviewed Aug. 26, 2012

"I've been making this recipe for years. And have since just tweaked it just a tad. Not much. Normally red bells are more expensive in my neck of the woods, so I usually add small diced green bells, and about a 1/2 tsp of cumin. But as is, the recipe is a keeper. Originally a family friend brought over the dish and that's how it came to be loved by my family. It's soo simple."

Reviewed May. 4, 2012

"Been making a version of this for years now. I sometimes use half lite sour cream for some that mayo-and for sure use light mayo in the recipe. It's amazing."

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