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...because that's what I did! Thanks, Sonja for sharing this tasty recipe with me.

Chili Corn Crunch Salad

3 (10-ounce) packages 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

Place frozen corn in a colander and run cold water over to thaw. Set aside to drain well.
Meanwhile prepare onion and peppers.
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.)
Add the crushed corn chips to corn salad mixture and gently stir to combine. Serve immediately.

Makes 16 servings.

*Cook's Tip: One of my favorite tips for raw onions. 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.

Nutritional Information Per Serving (1/16 of recipe): 172.3 calories; 44% calories from fat; 8.9g total fat; 2.5mg cholesterol; 193.3mg sodium; 168.3mg potassium; 23.3g carbohydrates; 1.5g fiber; 0.9g sugar; 21.7g net carbs; 3.0g protein.