Southwestern Corn Salad

Name: Southwestern Corn Salad
Prep time: 10 min
Total time: 10 min
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

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

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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

Originally published as Spectacular Salad in Simple & Delicious May/June 2009

Reviews

My Review

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Average Rating:

pajamaangel

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.
holderman1325

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.