- 6 cans (7 ounces each) white or shoepeg corn, drained
- 8 green onions, chopped
- 3 jalapeno peppers, seeded and chopped
- 1/4 cup minced fresh cilantro
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large bowl, combine the corn, onions, jalapenos and cilantro. Combine the mayonnaise, salt and pepper; gently stir into corn mixture. Cover and refrigerate for 4 hours. Yield: 9 servings.
Reviews for Southwestern Corn Salad
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"This recipe had a great taste to it, but I found it a bit watery for some reason. I didn't add anything extra and the corn was drained pretty well. Who knows? I'll try it again though because it tasted great. I only used two jalapenos though because I don't like things too spicy, and it was perfect for my taste."
"I used regular sweet onion and chopped them up fine. The jalepeno isn't too hot. Overall it's delicious and when made with low-fat mayo (like I did) it's a GREAT, healthy alternative to most mayo salads for a picnic."