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Surprisingly good! The chili cheese corn chips provide all the seasoning needed! It's a great salad to take to potlucks where you're sure to be asked for the recipe!

Chili Corn Crunch Salad

2 (14 to 16-ounce) package frozen white or yellow corn niblets
1/2 cup diced red onion*
1/2 cup diced green bell pepper
1/2 cup diced red or orange bell pepper
2/3 cup mayonnaise
1 (9.7-ounce) bag chili cheese flavored corn chips, coarsely crushed

1. Place frozen corn in a colander and run cold water over to thaw. Set aside to drain well.
2. Meanwhile prepare onion and peppers.
3. In a large bowl, stir together the drained corn, onion, peppers with the mayonnaise. (At this point chill salad until ready to serve or proceed with the next step.)
4. Add the crushed corn chips to corn salad mixture and gently stir to combine. Serve immediately.

Makes 12 to 16 servings.

* Cook's Tip: First soak the chopped onion in ice-cold water for about 15 minutes and then drain well prior to adding to the salad. The process removes that particularly "undesirable" taste in raw onion.

Copyright Hope Pryor, 2008; please see Terms of Use.

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