Corn Chip Taco Salad

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 cheddar cheese are combined with mayonnaise, sour cream, and simple seasonings, then tossed with lettuce and corn chips for a fun and tasty side salad.

Ingredients for Corn Chip Taco Salad

• sweet corn
• cheddar cheese
• scallions – also known as green onions
• red bell pepper
• jalapeno pepper
• cilantro
• mayonnaise
• sour cream
• garlic powder
• kosher salt
• ground black pepper
• iceberg lettuce
• corn chips

How to Make Corn Chip Taco Salad

STEP ONE: Into a large mixing bowl, add corn, cheese, 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

Corn Chip Taco Salad Recipe

This classic summer salad is great for casual dinners and potlucks!

5 from 6 votes

Print Pin Rate

Course: Dinner, Lunch, Salad, Side Dish

Cuisine: American

Keyword: 4th of July, corn chip taco salad, Father's Day, Labor Day, potluck

Prep Time: 1 hour hour

Total Time: 1 hour hour

Servings: 4

Calories: 339kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 1 15-ounce can sweet corn drained
• 1/2 cup cheddar cheese shredded
• 1/4 cup scallions sliced
• 1/4 cup red bell pepper diced
• 1 jalapeno pepper seeded and finely diced
• 1 tablespoon cilantro chopped
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 3 cups iceberg lettuce shredded
• 2 cups corn chips Fritos-style

Instructions

• Into a large mixing bowl, add corn, cheddar cheese, scallions, red bell pepper, jalapeno pepper, cilantro, mayonnaise, sour cream, garlic powder, sea salt, and ground black pepper. Stir to combine.
• Cover and set in the refrigerator until chilled through, at least 1 hour.
• Just prior to serving, gently stir in shredded lettuce and corn chips.

Nutrition

Calories: 339kcal | Carbohydrates: 29g | Protein: 7g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 494mg | Potassium: 208mg | Fiber: 3g | Sugar: 2g | Vitamin A: 833IU | Vitamin C: 19mg | Calcium: 180mg | Iron: 1mg

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!