Step-by-Step Instructions
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Combine Salad Base: In a large bowl, combine drained corn, shredded Mexican cheese, chopped red bell pepper, mayonnaise, salt, and pepper.
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Chill: Cover with storage wrap and refrigerate until ready to serve.
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Add Chips & Serve: Just before serving, stir in crushed chili cheese corn chips. Transfer to a serving bowl and garnish with minced fresh cilantro if desired.
| Metric / Profile | Amount Per Serving (¾ cup / 1/10th of recipe) |
| Calories | ~463 kcal |
| Protein | 8 g |
| Total Fat | 35 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sodium | 789 mg |
Variations & Storage
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Add Heat: Stir in diced jalapeños, spicy taco seasoning, pickled jalapeño juice, or use pepper jack cheese.
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Make-Ahead & Storage: Keep the corn base chilled in the fridge for up to 24 hours. Store leftovers in an airtight container in the fridge. Always add corn chips individually per serving to maintain crunch.
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