Southwestern Corn Salad

I had this salad at our neighborhood block party a year or two ago and I immediately asked my neighbor for the recipe.  It is fantastic and unlike any corn salad I have had before.  Most corn salads that I have had are more like corn salsa.  This one is creamy and crunchy and spicy…quite a party for the mouth.  And an added bonus is that it is really easy to prepare and can be made in advance.


Southwestern Corn Salad 8-10 servings

Tonight I halved the recipe and made several modifications that I will list at the end of the post. Below is the full, unmodified recipe.


2 cans (15 oz each) whole kernel corn (or fresh sweet corn)

1 cup finely chopped red onion

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1 cup mayo*

1 cup (or more!) shredded cheddar cheese

3/4 bag of chili cheese Fritos, slightly crushed


Combine everything except chips in a large bowl.  Refrigerate several hours or overnight.  It may seem like there is too much mayo, but it will be fine once the chips are added.  Stir in the chips right before serving.

Unfortunately, leftovers are not ideal because the chips get soggy so plan on reducing the recipe if serving less that 10 people.


Tonight, I modified this recipe A LOT based on what I had on hand!  It still made 4 large servings.  I used:

one 11 oz. can of Mexi-corn, drained

1/4 cup chopped red onion

1/2 cup mayo

1/4 cup taco seasoning

1/2 of a can of black olives, sliced

2-3 Tablespoons of sliced jalapenos – optional

1 cup shredded cheddar cheese

enough plain/regular Fritos for serving (NOT mixed in), crushed or uncrushed would be fine – we left them whole.


In a small bowl, combine mayo and taco seasoning and set aside.  In a medium bowl combine Mexi-corn, cheese, olives, jalapenos, and onion.  Add the mayo to the corn and stir to coat everything.  Refrigerate at least 1 hour before serving.  When ready to serve, place desired amount of chips on plate and top with corn salad.

By adding the chips to individual portions, they don’t get soggy and leftover salad is fine the next day.

* If you don’t eat mayo, you could substitute ranch salad dressing.  I’ve never done this, but my neighbor said it is good.

Roasted Red Pepper Hummus

Wow, I haven’t posted in a loooong time!  Sorry about that!  We’ve been adjusting to some new work schedules, eating things that I’ve already posted, and grilling out a ton!   I don’t think there is much to say about throwing a steak, hamburger, or pork chop on the grill and serving it up with a side of steamed broccoli and baked potato.

But in any case, I do have a few recipes to share at the moment.  Starting with this dip that I made for Memorial Day weekend.  I wanted to have something to snack on over the course of the holiday weekend and this was perfect with crackers and raw veggies.


Roasted Red Pepper Hummus

(loosely adapted from Robin Miller at

  • 1 (15-ounce) can chickpeas, lightly drained
  • 1 jar roasted red pepper, drained
  • 1/3 cup tahini (sesame paste)
  • 2 tablespoons lemon juice – or to taste
  • 3 to 4 cloves garlic
  • 1 teaspoon ground cumin
  • Salt and ground black pepper to taste
  • dash of paprika to taste

Drain pepper and chickpeas (some liquid is OK) and place in food processor.  Add remaining ingredients and pulse to combine. Taste and adjust seasonings if necessary.  If consistency is not as smooth as desired, stream in some EVOO while processor is running.  Serve with raw veggies, pita, or crackers.