A recipe of Jen D.
2 cans of Mexi-corn
2 cans of White corn
1 cup of Mayo
crushed chili cheese chips (Chili Cheese Fritos)
Drain all the corn in a strainer. Mix may with corn. Refrigerate at least an hour. Sprinkle the crushed chips on top right before serving. I also like to let people add their own chips to their individual portion. This way the left overs do not have soggy chips mixed in and everyone gets the amount of chips they want in their own portions.
I also cut the recipe in half usually when I make it just for our family.