Cheesy-Spicy Corn and Corn Chip Salad

Cheesy-Spicy Corn and Corn Chip Salad
  • Prep Time
  • 4Servings


  • 2 cups shredded monterey jack cheese
  • 1/2 head iceberg lettuce, shredded
  • 8 ears corn, cooked, kernels sliced off the cob
  • 2 red or orange bell peppers, chopped
  • 2 chopped jalapeno chiles
  • 1/2 cup thinly sliced red onion
  • 1/2 cup mayonnaise
  • 1/4 cup chopped cilantro or parsley
  • Salt and pepper
  • 3 cups corn chips, such as Fritos, crushed


In a large bowl, mix the cheese, lettuce, corn, bell peppers, jalapenos, onion, mayonnaise and cilantro; season with salt and pepper. Put into individual plastic serving containers, cover with a lid and refrigerate for up to 2 days.

Just before serving, top the salad with the corn chips.