Cheesy-Spicy Corn and Chip Salad ***

By boscobojo

Ingredients

• 2 cups shredded Montery Jack cheese
• 1/2 head iceberg lettuce, shredded
• 8 ears corn, cooked, kernels sliced off the cob
• 2 red or orange bell peppers, chopped
• 2 chopped jalapeno chiles
• 1/2 cup thinly sliced red onion
• 1/2 cup mayonnaise
• 1/4 cup chopped cilantro or parsley
• Salt and pepper
• 3 cups corn chips, such as Fritos, crushed

Preparation

Step 1

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 for up to 2 days.

Just before serving, top the salad with the corn chips.