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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: 204 calories, 11g fat (1g saturated fat), 4mg cholesterol, 577mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 4g protein

Reviews for Southwestern Corn Salad

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MY REVIEW
pajamaangel
Reviewed Oct. 14, 2013

"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."

MY REVIEW
holderman1325
Reviewed May. 3, 2010

"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."

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