Corn Chip Taco Salad ~

This classic summer salad is great for casual dinners and potlucks! Ready to serve in about an hour.

Sweet corn, fresh bell pepper, jalapeno pepper, cilantro, scallions, and dairy-free cheddar cheese are combined with vegan mayonnaise, sour cream, and simple seasonings then tossed with lettuce and corn chips for a fun and tasty side salad.

Table of Contents

Ingredients for Corn Chip Taco Salad

sweet corn
vegan cheddar cheese
scallions – also known as green onions
red bell pepper
jalapeno pepper
cilantro
vegan mayonnaise
vegan sour cream
garlic powder
sea salt
ground black pepper
iceberg lettuce
corn chips – I use Fritos

How to Make Corn Chip Taco Salad

STEP ONE: Into a large mixing bowl, add corn, scallions, red bell pepper, jalapeno pepper, cilantro, mayonnaise, sour cream, garlic powder, sea salt, and ground black pepper. Stir to combine.

STEP TWO: Cover and set in the refrigerator until chilled through, at least 1 hour.

STEP THREE: Prior to serving, gently stir in shredded lettuce and corn chips. Serve chilled.

Can this be made in advance?

Most of the prep can even be done up to a day ahead. It is important to note though that the final steps of adding lettuce and corn chips should be reserved for the last minute, just prior to serving.

How do I store leftovers?

You don’t. This salad is meant to be enjoyed within an hour or two of serving. Beyond that, the chips begin to lose their crunch.

More easy crowd-favorites:

Spicy Pimento Cheese Pinwheels

Coleslaw Pasta Salad

Vegan BBQ Baked Beans