Summer Mexican Corn Salad - cooking recipe

Ingredients

4 cups sweet corn, drained and chilled (I have used the canned mexicorn a couple of times for that real southwest flavor)
1/2 cup diced green pepper
1/2 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup thinly sliced celery
3/4 cup avocado, peeled and chopped
1 cup mayonnaise
1 cup shredded cheddar cheese
1/2 cup diced tomato
1 cup crushed chili cheese flavor lay's Fritos corn chips

Preparation

Combine corn, peppers, onion, celery, cheese and mayonnaise.
Cover and refrigerate 30 minutes or until chilled.
Stir in crushed chips, diced tomatoes and avocado just prior to serving.