Ingredients

850 grams frozen yellow corn, thawed and drained

1 ½ cups shredded sharp cheddar cheese

¾ cup diced green bell pepper

1 cup mayonnaise

1 tablespoon taco seasoning

2 teaspoons fresh lime juice

½ teaspoon salt

¼ teaspoon black pepper

5 cups corn chips, roughly crushed (divided into 4 ½ cups mixed into corn salad and ½ cup for garnish)

Instructions

To a large mixing bowl add the yellow corn, shredded sharp cheddar cheese, and diced green bell pepper. Set aside.

In a small mixing bowl, stir together the mayonnaise, taco seasoning, lime juice, salt, and black pepper until smooth and fully combined.

Add the mayonnaise mixture to the large bowl of vegetables. Stir until everything is evenly coated. Cover and refrigerate for at least 1–2 hours until chilled.

When ready to serve, gently fold in 4 ½ cups of crushed corn chips into the chilled corn mixture. Sprinkle the remaining ½ cup on top for garnish and serve immediately so the corn chips stay crisp.