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Southwestern Corn Salad Recipe

This flavor-packed salad from our Test Kitchen mellows as it chills and stays fresh for several days in the fridge. It’s a great make-ahead dish and ideal for potlucks and picnics. Simple & Delicious Test Kitchen
TOTAL TIME: Prep: 10 min. + chilling YIELD:9 servings

Ingredients

  • 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

Directions

  • 1. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

2/3 cup equals 204 calories, 11 g fat (1 g saturated fat), 4 mg cholesterol, 577 mg sodium, 28 g carbohydrate, 3 g fiber, 4 g protein.