MEXICAN CORN SALAD
4 cups frozen sweet cut corn, prepared and chilled
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup diced red onion
1 cup mayonnaise
1 cup shredded Cheddar cheese
1 cup crushed chili-cheese flavored corn chips
Combine corn, peppers, onions, mayo and cheese together.
Cover and refrigerate 30 minutes or until chilled.
Stir in crushed chips prior to serving.
You can use canned sweet corn instead of the frozen corn and it works just as well.
I have also made this using cans of Mexi-Corn for 1/2 half of the corn.
I've made this for several potluck dinners and never have any leftovers.
Patty Keller - OKC, OK