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Monica writes, "Our favorite side dish during the summer is Mexican Corn Salad. It is easy and quick and the grand kids even enjoy helping to put it together. Plus, it is easy to double for a crowd. We made it last night when we grilled out and even ate out on the patio. Who knew you could do THAT in northern Illinois in the middle of March!"


  • 4 Cups (2-16 oz. can) whole kernel corn, rinsed and drained (or kernels from 8-12 ears cooked corn on the cob)
  • 1/2 Cup chopped white onion (Monica prefers sweet onions, like Vidalia)
  • 2 TB. RED or GREEN BELL PEPPER FLAKES
  • 1/2 Cup (about 28) sliced or quartered pimiento-stuffed green olives
  • 1/2 Cup mayonnaise (regular works best for this recipe)
  • 11/2 tsp. REGULAR CHILI POWDER (add more or use a hotter blend for more kick)
  • 1/4 tsp. salt
  • 1/4-1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
       

In a medium bowl, combine all of the vegetables and then add the mayonnaise and seasonings. Mix well. Cover and chill for at least an hour or two before serving.

Prep. time: 10 minutes (more if cooking and cutting kernels from corn on the cob but worth it!)
Chilling time: 1-2 hours
Serves: 6

Nutritional Information:
Servings 6; Serving Size 1 cup (207g); Calories 280; Calories from fat 160; Total fat 18g; Cholesterol 5mg; Sodium 580mg; Carbohydrate 28g; Dietary Fiber 3g; Sugars 7g; Protein 4g.



Description
Price
Qty
Bell Pepper Green .3 oz. 1/4 cup jar
$2.85
Bell Pepper Red .5 oz. 1/4 cup jar
$3.19
Regular Chili Powder 1.1 oz. 1/4 cup jar
$3.99
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
$5.69


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