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Southwestern Corn Salad

Mexican Corn Salad

Instead of the classic corn-on-the-cob, a corn salad is great substitution. Hot or cold, this side dish consists of a creamy texture, enhanced with chili flavoring. The rich mayo, lime juice and seasoning creates a spicy dressing, which pairs well with the cilantro. The corn mixed with red onion gives this salad the perfect crunch, and takes a total of 20 minutes to make.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 4 cups of corn
  • 3 tablespoons of mayonnaise
  • 2 tablespoons of lime juice
  • 1/4 cup of cilantro
  • 1 teaspoon of chili powder
  • 3 tablespoons of olive oil
  • 1/2 cup of chopped red onion


1. Place corn in a large frying pan. Coat with olive oil and season with chili powder. Sauté on a medium-high heat.

2. Remove corn from the frying pan, once it begins to brown and place in a large bowl.

3. Add chopped red onion, mayonnaise, lime juice, and cilantro. Mix well.

Note: This dish can be served hot or cold