Southwestern Corn Salad Recipe

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Southwestern Corn Salad Recipe

Read Reviews
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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
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. + chilling

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

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.
Originally published as Southwestern Corn Salad in Simple & Delicious May/June 2009, p18

Nutritional Facts

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

  • 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
  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.
Originally published as Southwestern Corn Salad in Simple & Delicious May/June 2009, p18

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Reviews forSouthwestern Corn Salad

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MY REVIEW
pajamaangel User ID: 1603339 98770
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 User ID: 3226485 179478
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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