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Corn Chip Taco Salad ~ This classic summer salad is great for casual dinners and potlucks. Ready to serve in about an hour.

Corn Chip Taco Salad Recipe

This classic summer salad is great for casual dinners and potlucks!
5 from 6 votes
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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
Total Time: 1 hour
Servings: 4
Calories: 339kcal
Author: Holly Gray

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
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