2 (15-ounce) cans yellow corn, drained
1 medium chopped onion
1 cup chopped green pepper
1 large bunch of cilantro chopped
1 cup mayonnaise
2 cups shredded cheese
1 dash ground mustard
1 dash garlic salt
1 dash garlic powder
1 dash ground black pepper
1 dash chili powder
1 bag chili cheese corn chips
In a large bowl, stir everything in bowl together EXCEPT corn chips.
Refrigerate for 2 hours or up to overnight.
Add crushed corn chips before serving.
Oz, to "veganize" this recipe, I recommend two products by Follow Your Heart, Vegenaise (beginning of word rhymes with "veggie") and Vegan Gourmet Nacho Cheese Alternative.