Corn Chip Salad is a creamy and crunchy side dish that combines fresh corn, black beans, and hominy tossed with a zesty lime-mayo dressing and topped with corn chips for textural contrast. The combination of cool vegetables, tangy citrus, and crispy chips makes it an ideal potluck or weeknight accompaniment.
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In a large bowl, whisk together the mayonnaise, sour cream, lime zest, lime juice, salt, and pepper until smooth and creamy.
Add the fresh corn kernels, diced red bell pepper, minced jalapeño, diced red onion, and chopped cilantro to the bowl with the dressing.
Add the rinsed black beans and drained hominy to the bowl.
Toss all the ingredients together until everything is evenly coated in the dressing.
Fold in the shredded cheddar cheese.
Cover and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Just before serving, fold in the corn chips.
Transfer to a serving bowl and garnish with extra chopped cilantro and crushed corn chips, if desired.
Store in an airtight container for up to 2 days; add fresh corn chips at serving time to preserve crunch.
Prepare the dressing and chop vegetables up to 4 hours ahead, but add corn chips and toss just before serving to maintain crunch.
Greek yogurt works as a lighter substitute at a 1:1 ratio, though the salad will be less creamy.
Yes, thawed frozen corn works well and saves prep time without sacrificing flavor.
Store in an airtight container for up to 2 days, but the corn chips will soften; add fresh chips when serving leftovers.
Yes, double or triple all ingredients proportionally, keeping the dressing ratio consistent.
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