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 up to 2 days.
Just before serving, top the salad with the corn chips.
Originally Submitted
10/3/2010
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You can add this Cheesy-Spicy Corn and Corn Chip Salad recipe to your own private DesktopCookbook.