Jalapeno Popper Corn Frito Salad- this summer side dish is full of corn, cream cheese, diced jalapenos, bacon, and crunchy Frito chips. It’s a spicy version of this Frito Corn Salad and I absolutely love it.
Jalapeno Popper Corn Frito Salad Recipe
So rich and creamy! It’s basically a dip with the chips mixed in. Great for summer pool parties, cookouts, and barbecues. Potluck sides don’t get any yummier than this.
I love that this dish can be made ahead of time. I hate making things last minute for parties. It’s nice to make a recipe well in advance and know you still have time for a Plan B if you mess it up or discover you don’t have all the ingredients like you thought you did. It happens. Even to me.
What Kind Of Corn To Use?
For ease and convenience, I like to use either canned corn or frozen. Both yellow corn and white corn are good. If you want to use fresh corn, that is great too.
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- This salad should be made at least 1 hour ahead of time. It can be made as much as 8 hours ahead of time. Mix the Fritos in just before serving.
- For extra flavor, try using Chili Cheese or Barbecue flavored Fritos.
- Leftovers will keep for about 3 days, but the Fritos will get soggy. Some people like the way it tastes with soggy Fritos and others hate it.
More Awesome Potluck Salads
- Creamy Grape Salad
- Jalapeno Popper Pasta Salad
- Bacon Blue Cheese Broccoli Salad
- Carrot Raisin Salad
- Southern Cornbread Salad
- Chicken Macaroni Salad
- Layered Taco Salad
Jalapeno Popper Corn Frito Salad
Ingredients
- 6 slices bacon, chopped
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 4 cups frozen or canned corn
- 2 to 3 jalapeno peppers, finely diced
- 1/2 red onion, finely diced
- 2 cups shredded Colby Jack cheese
- 1 (9-ounce) bag Frito corn chips
Instructions
- Cook bacon until crispy.
- In a large bowl, stir together cream cheese, mayonnaise, sour cream, chili powder, cumin, and garlic powder until cream cheese is completely mixed in.
- If using frozen corn, cook according to pacakge directions. Drain off any water. If using canned corn, drain it well.Add corn, jalapenos, red onion, and shredded cheese. Mix.
- Cover and refrigerate for at least 1 hour.
- Just before serving, mix in bacon and half the Fritos.
- Sprinkle additional Fritos on top. Note: You may want to use less than a whole bag of Fritos.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
I am anxious to make this for a pot luck when we have another one at church. I may not use the jalapeno peppers but the Anaheim peppers are usually just about the right temperature for most of us. Guess we are pretty easy going mouthed but we still love a little heat and this recipe sounds just right for us. Thanks so much.
Can I bake in the oven to get creamy and kinda crispy on top ?