Fiesta Corn Chip Salad Recipe
Fiesta Corn Chip Salad Recipe photo by Taste of Home

Fiesta Corn Chip Salad Recipe

Publisher Photo
Whenever I bring this corn salad to a gathering, the recipe is always requested! Quick and easy and great alongside just about any main course!
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 10 servings

Ingredients

  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • 1 medium sweet red pepper, chopped
  • 1 cup mayonnaise
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (9-1/4 ounces) chili cheese-flavored corn chips, crushed

Nutritional Facts

3/4 cup equals 463 calories, 35 g fat (9 g saturated fat), 28 mg cholesterol, 789 mg sodium, 25 g carbohydrate, 3 g fiber, 8 g protein.

Directions

  1. In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips. Yield: 10 servings.
Originally published as Fiesta Corn Chip Salad in Simple & Delicious June/July 2012, p41

Nutritional Facts

3/4 cup equals 463 calories, 35 g fat (9 g saturated fat), 28 mg cholesterol, 789 mg sodium, 25 g carbohydrate, 3 g fiber, 8 g protein.

Reviews for Fiesta Corn Chip Salad

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 5, 2013

"This is pretty darn good! Couldn't find Chili Cheese Fritos so I just used regular ones and added a bit of chili powder. Also just added the Fritos as a garnish to the top cause I didn't want them to get soggy!  Added some Vidalia onion and a few halved cherry tomatoes as well."

MY REVIEW
Reviewed May. 28, 2013

"my supervisor made this for our carry in last Friday I ate so much it was s o good. she told me to get it here, it was good however I was sad to see the calorie count Lol! she did use light mayo!"

MY REVIEW
Reviewed Jan. 6, 2013

"My daughter and I loved it."

MY REVIEW
Reviewed Aug. 26, 2012

"I've been making this recipe for years. And have since just tweaked it just a tad. Not much. Normally red bells are more expensive in my neck of the woods, so I usually add small diced green bells, and about a 1/2 tsp of cumin. But as is, the recipe is a keeper. Originally a family friend brought over the dish and that's how it came to be loved by my family. It's soo simple."

MY REVIEW
Reviewed May. 4, 2012

"Been making a version of this for years now. I sometimes use half lite sour cream for some that mayo-and for sure use light mayo in the recipe. It's amazing."

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