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Southwestern Corn Salad

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.

Nutrition Facts

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

Reviews

Average Rating: 4
  • pajamaangel
    Dec 31, 1969

    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.

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