Corn Chip Salad
Say goodbye to dull salads and hello to this irresistible Corn Chip Salad! Every spoonful is loaded flavor. It's a perfect make-ahead dish for potlucks or holiday get-togethers! Trust me, you won’t be able to resist getting seconds!
Servings: 16 servings
Calories: 136kcal
Ingredients
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 lime zested and juiced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup corn kernels
- ½ cup black beans drained and rinsed
- ½ cup hominy drained
- ½ cup diced bell pepper any color
- 1-2 finely diced jalapeños
- 2 tablespoons finely diced red onion
- ¼ cup chopped fresh cilantro
- 1 ½ cups shredded Borden cheddar cheese or triple cheddar cheese
- 2 ¼ cups corn chips or crushed tortilla chips reserve ¼ cup for garnish
Instructions
- In a large mixing bowl, whisk together mayonnaise, sour cream, lime zest and juice, salt, and black pepper until smooth.
- To the bowl, add corn kernels, black beans, hominy, diced bell pepper, jalapeños, red onion, and cilantro.
- Toss gently until everything is well coated.
- Fold in cheddar cheese until evenly distributed. Fold in cheddar cheese until evenly distributed. Cover with a lid or plastic wrap and refrigerate.
- Just before serving, mix in 2 cups of the corn chips or crushed tortilla chips. Transfer to a serving dish and garnish with the remaining chips and additional cilantro, if desired.
Video
Notes
Approximate nutrition information for a ½ cup serving.
Pro Tips and Substitutions
- Bean Choices. Feel free to substitute black beans with kidney beans or pinto beans. For more southwestern flavor, use a seasoned can of black beans.
- Corn. Besides fresh corn cut off the cob, you can use thawed frozen corn or drained cans of corn.
- Salad Additions. Chopped tomatoes, avocado, green pepper, black olives, green onion, and cucumber for different flavor profiles. There are lots of options!
- Spice Level. Adjust the amount of jalapeños based on your heat tolerance, or omit them if you prefer a milder salad. You can add taco seasoning to the dressing for a jazzed up dressing! Add cayenne or crushed red pepper flakes for more heat!
- Dressing Alternatives. For a lighter version, use light mayonnaise and/or sour cream. You can also opt to substitute some/all of both with plain Greek yogurt. Salad dressing like Miracle Whip can be used in place of mayonnaise for an added sweet note.
- Chips. Use gluten-free corn chips or tortilla chips if you have dietary restrictions.
Storage
Store any leftover corn chip salad in an airtight container in the refrigerator for up to 2 days. The chips WILL lose their crunch, so it's best to add them just before serving. This is not a recipe that freezes well as the texture is too compromised. You can prepare the salad and dressing ingredients separately ahead of time. Toss them together with the dressing and chips right before serving for the best texture. Discard the salad if left out at room temperature for more than two hours.Nutrition
Calories: 136kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 330mg | Potassium: 88mg | Fiber: 2g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 0.4mg
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